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Easter tart with rhubarb
50 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 294
  • Fat about 17g
  • Carbohydrates about 29g
  • Protein about 5g
This is needed
This is needed for 1 cake
  • 500 g rhubarb, cut into pieces
  • 2 tbsp sugar
Rice pudding
  • 4 dl milk
  • 0.25 tsp salt
  • 100 g risotto rice
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
  • 50 g butter
  • 100 g sugar
  • 3 egg yolks
  • 3 egg whites
  • 2 dl full cream
  • 1 pinch salt
  • 1 pastry dough, rolled into a circle (270 g)
To bake
  • a little icing sugar
  • One tart tin (approx. 28 cm in diameter)
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And that's how it's done
And that's how it's done
Mix the rhubarb and sugar in a pan, cover and simmer over a medium heat for approx. 15 mins. until soft, allow to cool slightly.
Rice pudding
In a pan, bring the milk, salt, rice, vanilla pod and vanilla seeds to the boil while stirring. Reduce the heat, simmer for approx. 30 mins., stirring occasionally to form a thick, creamy rice pudding, leave to cool.
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Stir in the cream and rice pudding. Beat the egg whites with the salt until stiff, fold in carefully.
Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Add the compote and rice, smooth down.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack. Dust the Easter tart with icing sugar.