Rhubarb Tart

Try this delicious cake recipe:

(*) For a tart of 24 to 26 centimeters in diameter or two pieces of 11 x 34 centimeters For the dough, finely chop the orange peel and butter. Add salt, powdered sugar, flour, water or orange juice and knead quickly to form a dough. Leave to cool for sixty minutes with the lid closed. Roll out dough on flour to a thickness of three millimeters the size of the baking sheet. Spread out baking sheet, raise edge and pierce bottom tightly. Leave to cool again. Cover dough with parchment paper and weigh down with uncooked legumes. Bake dough for ten to fifteen minutes in the middle of a 200 °C oven. Take out, remove parchment paper together with pulses. Place in the oven for another five min, remove and cool.

For the topping, beat 3/4 of the sugar, egg yolks and eggs until creamy. Mix in cream, crème, almond kernels or cream quark fraîche and saffron. Spread evenly on the pastry base, place rhubarb on top.

Bake in the middle of the hot oven for fifteen to twenty minutes. Sprinkle the remaining sugar on top, caramelize briefly in the upper part of the oven. Take out, serve lukewarm.

Tip: Use fine wheat semolina instead of almond kernels, mix the topping 120 minutes in advance, let it swell at room temperature with the lid closed. Season with crushed anise seeds instead of saffron.

etx#_

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