Rhubarb and Vanilla Egg Lily Tart

For the rhubarb and vanilla egg drop tart, first prepare the pastry. For the pastry, preheat the oven to 180 °C top/bottom heat. Separate the eggs, whisk the egg whites until stiff and beat with granulated sugar.

Whisk the yolks with the oil. Mix flour, almonds, baking powder and vanilla powder. Fold the yolks and flour mixture into the snow mixture.

Butter the bottom of a cake springform pan first, then lightly flour it. Pour the batter into the pan and bake for about 30 minutes.

For the rhubarb cream, peel the rhubarb stalks and cut them into small pieces. Mix the custard powder with granulated sugar and some apple juice.

Put the rhubarb pieces and the apple juice in a saucepan, bring to the boil and stir in the custard powder. Remove the overcooled pastry from the pan, cut in half and spread with currant jelly.

Put the two halves back together and spread the rhubarb cream on top.

For the vanilla cream, whip the cream until stiff. Soak the gelatine leaves in cold water, then dissolve in a little apple juice.

Mix the curd and the yogurt, add a tablespoon of it to the gelatine mixture – equalize the temperature – and stir the gelatine into the yogurt mixture. Fold in the cream and add the sugar and vanilla powder.

Add the mixture to the cake only when the rhubarb cream is already firm.

For the eggnog mirror, soak the gelatin sheets in cold water, then dissolve in eggnog. The eggnog mirror

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