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We’ll create soft, but slightly sour rhubarb surrounded by a lemony cheesecake filling on top of a juicy crumbling crust: dig in… & once in your mouth all will melt into a soft sweet & sour mess…
Rhubarb season started some weeks ago. Inspired by a recent post on Die Jungs kochen und backen I bought a lot of rhubarb & started creating a rhubarb tart.
(The layout of the rhubarb stems seems a little… irregular… Let’s talk later about this approach.)
In a nutshell: It’s an easy tart – easy to prepare, easy to eat. Nevertheless I took lots of photos because photos demonstrate best how to operate in the kitchen!
We start w/ creating the crust – so we need:
- a tart form
- icing sugar
We melt the butter & crush the digestives in a zipper bag w/ out rolling pin. For the sake of simplicity we start from the very beginning in the tart form.
We put the crumbs in the tart form & add the molten butter. Mix it w/ a fork. Afterwards add salt & sugar & mix it w/ a fork.
Then rely on your fingers & press the mess into the tart form.
I hope you didn’t forget to preheat your oven to 160 °C w/ fan.
For the filling we need:
- cream cheese
- vanilla sugar
- zest of an organic lemon.
With an egg whip we mix cream cheese & sugar & lemon zest.
We add the eggs & get a rather liquid mess.
Before pouring the liquid mess into the crumbly mess we need to trim the rhubarb.
From out big bunch of rhubarb we take only the thin & (very) red stems. We discard the “heads & tails“ & cut the stems into pieces of about 10-15 cm… & we cut them once lengthwise – only the very thin remain as they are.
So we start assembling the tart: pour the filling mess into the crumbly mess.
Add the trimmed rhubarb stems… (in any pattern you like – later more!).
Be careful: the filling is liquid & the rhubarb like to dive into the filling!
Put the tart at once in the preheated oven for about 35-40 min.
Once again: be careful when transferring into the oven – it’s rather liquid!
… & that’s it!
- 10 digestives
- 100 g butter
- 60 g icing sugar
- a pinch of salt
- 400 g cream cheese
- 3 eggs
- 80 g fine sugar
- 1 packet vanilla sugar
- zest of an organic lemon
- 6-8 thin stems of red rhubarb
- a tart form
- Preheat the oven to 160 degrees C w/ fan.
- Put the digestives in a zipper bag, close the bag & work on it w/ a rolling pin until all digestives are crushed into fine crumbs.
- Melt the butter.
- Combine crumbs & molten butter.
- Add sugar & salt & combine.
- Fill the tart form w/ the crumbs mess, press into tart form & set aside.
- Zest the lemon.
- Combine cream cheese & sugar & vanilla sugar & lemon zest w/ an egg whisk.
- Add the eggs & combine until even.
- Clean the rhubarb & cut the red stems into length of about 10-15 cm.
- Cut each stem in half lengthwise.
- Pour the filling in the tart.
- Decorate w/ the rhubarb stems.
- Put in the preheated oven for about 35-40 min.
- Let it cool on a rack.
- Serve in the tart form.
The crust is rather soft & crumbly. It’s difficult to transfer the tart to another plate – therefore just serve in the tarte form… & don’t be disappointed if the pieces crumble more or less. The crust is soft & juicy – as I mentioned before: crust, filling & rhubarb just melt on your tongue!
The rhubarb keeps its form, but is really soft after the oven session.
- At 1st I tried a radial layout: you’ll need less rhubarb for it, but I decided that a little more rhubarb won’t be bad.
- Then I tried this approach: the amount of rhubarb is just fine. Any more will be difficult to place…
- Of course you may try decorating w/ rhubarb stems covering the tart form from end to end… It will took some time & maybe more rhubarb to select from for cut & fit appropriately.
What did I do w/ the reminding rhubarb? I made my rhubarb compote.
The businesswoman with too many office hours thinks
It’s a perfect dessert w/ perfect timing!
It’s rhubarb season… So I can use whatever the season delivers, can stay local – to a certain degree… & serve a delicious super-soft tart!