Fruity sweetness meets subtle acidity – a perfect dessert for spring
This strawberry and rhubarb tart with vanilla cream combines the sweet and tart flavours of strawberries and rhubarb with a creamy vanilla filling and crispy shortcrust pastry. The harmonious balance of fruitiness, light acidity and creamy texture makes this tart an irresistible spring dessert.
The ideal wine accompaniment: an elegant Riesling Spätlese from the Mosel or the Rheingau. Its pronounced fruity sweetness, paired with lively acidity and subtle notes of peach, honey and citrus, makes it the perfect accompaniment to this fruity and tart dessert. Find out below which other wines also go perfectly with it!
Why do the following wines go perfectly with this meal?
The ideal wine accompaniment: Spätlese Riesling (Mosel, Rheingau)
A Riesling Spätlese from the Moselle or Rheingau is the perfect choice for this tart. Its pronounced fruity sweetness ensures that the wine is not masked by the acidity of the rhubarb. The aromas of ripe peach, apricot, honey and citrus fruit harmonise perfectly with the fruitiness of the strawberries and give the dessert an even more intense flavour dimension.
The fine acidity of the Riesling balances out the sweetness of the vanilla cream perfectly, so that the dessert does not appear too heavy. In addition, a mature Riesling Spätlese often has a subtle minerality that gives the tart an elegant, fresh note.
Another 5 wine recommendations for this pairing
1️⃣ Gewürztraminer Spätlese (Alsace or Palatinate)
- Why does it fit? Gewürztraminer is known for its intense flavour with notes of lychee, rose petals, honey and exotic spices. This floral and spicy note complements the strawberry and rhubarb combination in a sophisticated way. The slightly oily texture of the wine brings an additional creaminess that makes the vanilla cream even more full-bodied.
2️⃣ Muscat (Alsace or Italy)
- Why does it fit? Muscat wines are known for their lively freshness and fragrant flavours of orange blossom, lemon zest and white flowers. The combination of fruity sweetness and floral lightness makes it a great accompaniment to a dessert with fresh fruit and vanilla.
3️⃣ Beerenauslese (Austria or Germany)
- Why does it fit? This noble sweet wine impresses with its highly concentrated flavours of honey, dried apricots, mango and citrus fruits. The intense sweetness balances out the acidity of the rhubarb and emphasises the soft vanilla notes of the cream. Its elegant acidity prevents the dessert from being too sweet.
4️⃣ Moscato d’Asti (Italien)
- Why does it fit?
This light, slightly sparkling dessert wine is ideal for spring and summer desserts. With notes of peach, apple, honeydew melon and mace, it brings a wonderful freshness that emphasises the fruity components of the tart. Its low alcohol content also makes it a lively, not too heavy choice.
5️⃣ Ice wine (Germany or Canada)
- Why does it fit? Ice wine offers an incredibly concentrated fruitiness with notes of tropical fruits, candied citrus fruits, honey and fine acidity. This sweetness harmonises excellently with the strawberry and vanilla combination and makes for a luxurious addition to this dessert.
The recipe:
Strawberry and rhubarb tart with vanilla cream
Cooking utensils
- 1 Tart tin (approx. 24 cm diameter)
- 1 Rolling pin
- 1 Mixing bowl
- 1 Whisk
- 1 Baking paper
Ingredients
For the shortcrust pastry:
- 150 g Flour
- 75 g Butter cold, in pieces
- 50 g Sugar
- 1 Egg yolk
- 1 Pinch of salt
For the vanilla cream:
- 200 ml Milk
- 1 Egg yolk
- 20 g Cornstarch
- 40 g Sugar
- 1 teaspoon vanilla extract
For the coating:
- 100 g Rhubarb
- 100 g Strawberries
- 2 Tbsp sugar
Preparation
Prepare the shortcrust pastry
- Knead together the flour, butter, sugar, egg yolk and salt, shape into a ball and chill for 30 minutes.
- Roll out the dough, place in the greased tart tin, blind bake with baking paper and pulses (15 minutes at 180 °C).
Prepare the vanilla cream
- Bring the milk, sugar and vanilla extract to the boil.
- Mix the egg yolk with the cornflour, stir into the hot milk and allow to thicken while stirring.
- Pour the cream onto the pre-baked tart base.
Prepare the strawberry and rhubarb topping
- Peel the rhubarb, cut into pieces and lightly caramelize in a pan with the sugar.
- Slice the strawberries, spread the rhubarb over the vanilla cream and arrange the strawberries on top.
Baking & serving
- Bake the tart for 25 minutes at 180 °C.
- Leave to cool and dust with powdered sugar.
Recommended side dishes
- Whipped cream with vanilla sugar
- Fresh mint leaves for garnish
- Vanilla ice cream as an extra topping
