Description
Found this recipe last year, won me over with its color! Waited and finally waited... the rhubarb appeared on the market. Rhubarb -the perfect filling for spring recipes! But these pies lose because of nevzracnica rhubarb. And here is the output! We with the help of juice, color the rhubarb in a wonderful bright color! Stuffing with cream cheese and rhubarb-delicious. Go! Treat!
Ingredients
-
Flour
300 g
-
Powdered sugar
100 g
-
Salt
1 pinch
-
Butter
200 g
-
Water
2 Tbsp
-
Rhubarb
4 piece
-
Juice
500 ml
-
Chicken egg
3 piece
-
Sugar
100 g
-
Vanilla sugar
1 pack
-
Cheese
200 g
-
Sour cream
100 g
-
Pudding vanilla
1 pack
-
Starch
1 Tbsp
Cooking
Rhubarb clean
Slice along the length into thin strips
Lay out the strips of rhubarb in a bowl and pour the juice. Leave to marinate for a minimum of 5 hours. I left for the night.
Make the dough. Mix the flour, powdered sugar, salt and butter.
Add water and knead the dough. Wrap it in cling film and leave in the refrigerator for 30 minutes.
Chilled dough spread into prepared pan 26cm. Moulded high sides. The dough is often pierced with a fork
In a bowl, whisk the eggs with the sugar. Add sour cream, cottage cheese and pudding. Mix well.
Pour the filling on the dough.
Drain the juice from the rhubarb strips. Juice STILL not to DRINK! we'll need it!
Each strip of rhubarb spread on the filling on the circle. Start from the side.
Stripes to fill the entire circle shape.
Bake in preheated oven at 170 grams 55 minutes. The oven off and cool the tart for 10 minutes at the open door. Cool tart to warm.
In a small saucepan, dissolve starch and 5 tablespoons of juice. Stir and bring to a boil, stirring constantly. Cooked jelly.
Using the brush, apply the jelly on the tart. Cool completely.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.