Description
The rhubarb season in full swing, and offer your own version of cake! Very tasty, sour, covered with creamy layer, which is very similar to the famous creme brulee. We finally warmed up after a long winter, on Saturday it was snowing, and today +20* all day no sign of rain! Dancing and singing, share the tart that is lavishly decorated with sun!
Ingredients
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Rhubarb
400 g
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Sugar
100 g
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Powdered sugar
100 g
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Vanilla sugar
1 piece
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Flour
250 g
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Butter
125 g
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Leavening agent
1 tsp
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Chicken egg
4 piece
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Cream
250 ml
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Gelatin
6 g
Cooking
The ingredients list turned out a bit long, but there are only three types of sugar ;) so the rhubarb clean and slice and mix with sugar (80 gr). Leave for 1-2 hours to let the juice.
Sifted flour to grind into crumbs with your fingers with cold butter.
Add 1 egg, powdered sugar (100g) and baking powder.
Knead homogeneous dough. Long knead, dough doesn't like it. Place it in the fridge for 30 minutes (so it will be then easier to work with).
Roll the dough between two food films, put them greased form, prick with a fork, put the parchment and weights (e.g., beans). Bake 20 minutes in preheated oven at 200*C
Meanwhile, cook reinivuo the filling: rhubarb with the separated juice placed in a pot, boil until cooked, mash lightly with a potato masher. If too runny, you can strain a little, but without fanaticism. :) All allow to cool and then spread the filling into the crust.
Creamy coating. Soak gelatine in water. Heat the cream in a saucepan (do not boil), yolks lightly beaten with the sugar (20 g) and vanilla sugar (10 g, you can substitute regular). A thin stream pour in the hot cream, mix quickly and again put on fire.
Cook until thick 1% yogurt (do not boil!), add the squeezed out gelatine, remove from fire and stir until it dissolves.
Pour pie creamy layer and put it in the fridge for a couple of hours.
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