Strawberry and rhubarb tart with vanilla cream
This strawberry and rhubarb tart with vanilla cream combines fruity sweetness with subtle tartness and crispy shortcrust pastry. The sweet strawberries and slightly tart rhubarb harmonize perfectly with the creamy vanilla filling. A Riesling Spätlese from the Moselle or the Rheingau is the ideal wine to accompany this dessert, as its fine sweetness and acidity perfectly balance the dessert's flavors.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine European cuisine, French cuisine
Servings 2 People
Calories 480 kcal
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
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.
Recommended side dishes
Whipped cream with vanilla sugar
Fresh mint leaves for garnish
Vanilla ice cream as an extra topping
Calories: 480kcalCarbohydrates: 55gProtein: 7gFat: 24g
Keyword Dessert with wine, Riesling Spätlese, Spring dessert, Strawberry and rhubarb tart, Vanilla cream