More articles

Lemony rhubarb tart with whipped vanilla cream

June 9th, 2015

Lemony rhubarb tart with whipped vanilla cream

We just love rhubarb! And when Jette creates great recipes with them, then we love them even more.

Make Jette's delicious and easy rhubarb tarte to share with your best friends only!

 

Ingredients:

This recipe is for 1 tarte (6-8 persons)

For the crust:

  • 250g spelt flour
  • Lemon peel
  • 15g raw cane sugar
  • 125g of butter
  • 80ml water
  • a pinch of salt

For the filling

  • 500g rhubarb
  • 3 eggs
  • 200ml whip cream
  • 2g ground vanilla
  • a dash of lemon juice
  • 75g raw cane sugar

For the vanilla cream

  • 400ml whip cream
  • 2g ground vanilla
  • 15g raw cane sugar

 

How to do:

  1. Preparation
    Preheat the oven to 180°C.
    Grate 1 tbsp. lemon zest. In a bowl, combine flour, 15 g sugar, a pinch of salt, water, lemon zest and softened butter. Knead to a dough and roll out between two sheets of baking paper. Remove the top sheet and transfer to a quiche dish and push into the sides. Transfer to the fridge.

  2. Rhubarb and vanilla custard
    Wash rhubarb and discard the woody ends. Halve lengthwise and cut into 1-2 cm long pieces.In a bowl, combine 1 whip cream, eggs, 75 g sugar, a dash of lemon juice and half the amount of ground vanilla. Whisk until smooth.

  3. Lemony rhubarb tart
    Add the rhubarb pieces to the prepared dough and pour over with the vanilla custard. Transfer to the oven and bake for 60 min. until golden brown. Remove from the oven and leave to cool down afterwards.

  4. Whipped vanilla cream
    Whisk remaining whip cream, vanilla and 15 g sugar with a hand-held mixer until firm. Transfer to a container and make sure to keep cold.

  5. Serving
    Precut the tart and serve with whip cream on top.

 

 

Download recipe
75 min.924 kcal.6 pers.

Ingredients

  • Spelt flour for baking250  g
  • Rhubarb500  g
  • A box of 4 eggs1  pcs
  • Whip cream3  pcs
  • Ground vanilla4  g
  • Lemon1  pcs
  • Raw cane sugar105  g
  • A package of butter1  pcs

Good to have at home

  • Water80 ml
  • Salt0.5 tsp.
  • Butter for greasing or baking paper instead

How to do:

Instructions

  • Preheat the oven to 180°C (fan). Grate 1 tbsp. of lemon zest. In a bowl, combine the flour, 15g sugar, a pinch of salt, water, lemon zest and 125g softened butter. Knead to a dough and roll out between two sheets of baking paper. Remove the top sheet and transfer to a quiche dish and push in the sides. Transfer to the fridge.
  • Wash rhubarb and discard the woody ends. Halve lengthwise and cut into 1-2 cm long pieces. In a bowl, combine 2 whip cream, 3 eggs, 75 g sugar, a dash of lemon juice and half the amount of ground vanilla. Whisk until smooth.
  • Add the rhubarb pieces to the prepared dough and pour over with the vanilla custard. Transfer to the oven and bake for 60 min. until golden brown. Remove the tart from the oven and leave it to cool down afterwards.
  • Whisk the remaining whip cream, the vanilla and 15g sugar with a hand-held mixer until firm. Transfer to a container and make sure to keep cold.

Serving

  • Pre-cut the tart and serve with whip cream on top.