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...
ingredients:
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
Equipment:
- a tart form
how to:
- Preheat the oven to 160 degrees C w/ fan.
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 the filling:
- Zest the lemon.
- Combine cream cheese & sugar & vanilla sugar & lemon zest w/ an egg whisk.
- Add the eggs & combine until even.
for the fruit:
- Clean the rhubarb & cut the red stems into length of about 10-15 cm.
- Cut each stem in half lengthwise.
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.
Notes
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.