rhubarb tart: soft & creamy!
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...
Prep Time30 minutes mins
Cook Time35 minutes mins
for the tart:- 10 digestives
- 100 g butter
- 60 g icing sugar
- a pinch of salt
for the filling:- 400 g cream cheese
- 3 eggs
- 80 g fine sugar
- 1 packet vanilla sugar
- zest of an organic lemon
for the fruit:- 6-8 thin stems of red rhubarb
for the tart: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.
for assembling: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.
Vanilla sugar: Instead of vanilla sugar you may also use a vanilla pod & 1 additional tbsp fine sugar.
Decoration: You may lay the rhubarb stems as you like.
The tart is fine in the fridge for at least 3-4 days.