How to prepare a frangipane cream-topped scrumptious geometric rhubarb tart. Made with a simple almond cream (frangipane) and topped with fresh rhubarb, this dessert is made with French sweet shortcrust pastry dough.
Ingredients:
- 250 g wheat flour (Type 405)
- 75 grams of sugar
- 125 g vegan butter (cold)
- cold water as needed
- 400 g vegan quark / skyr
- 15 g cornstarch
- 50 ml agave syrup
- 300 g fresh rhubarb
- sliced almonds
- vegan butter for greasing
Instructions:
- For the shortcrust pastry, mix together the wheat flour and sugar in a large bowl. Add cold vegan butter and knead with cold hands. If necessary, add some cold water and mix all the ingredients to form a smooth dough. Let the dough rest in the fridge for at least 30 minutes.
- In the meantime prepare the cream. Mix the vegan quark, cornstarch and agave syrup in a bowl until smooth.
- Wash the rhubarb and remove any dry or woody ends. Cut the rhubarb stalks into diamonds so you can create a “herringbone parquet” with them. It is best to prepare and test this in advance.
- Preheat the oven to 180°C (convection). Grease a 28cm tart pan. Remove the dough from the refrigerator and roll out on a floured work surface until it is large enough to cover the bottom and sides of the tart pan. Place the dough in the tin and press down lightly on the bottom and edges. Distribute the quark cream evenly in the mold and place the rhubarb pieces on top.
- Bake the tart for about 30-40 minutes at 180 °C (fan oven) on the middle rack. 10 minutes before the end of the baking time, decorate the edge with sliced almonds.
Nutrition Facts: Serving size: 1
- Calories: 226
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 187mg
- Carbohydrates: 33g
- Fiber: 2g
- Sugar: 16g
- Protein: 2g
