Rhubarb tart with Greek yoghurt

15 min active, 50 min passive
Vegetarian
Gas
Ingredients
  • 400 g Rhubarb, cut into pieces
  • 1 Piece(s) / Portion(s) Puff pastry, rolled flat into a round shape
  • 150 g Quark (curd cheese)
  • 150 g Sour cream
  • 150 g Sugar
  • 8 g Vanilla sugar
  • 2 Piece(s) / Portion(s) Eggs
  • Butter, to grease the tin
  • 500 g Yoghurt
  • 200 g Sour cream
  • 50 g Walnuts
  • 4 Teaspoon Honey
  • 8 g Vanilla sugar
  • 0.5 Piece(s) / Portion(s) Lemon, juice
Preparation
  1. Preheat the grill in the Standard position for 10 minutes at the medium level, keep the lid closed.

  2. Get all of the ingredients ready.

  3. To prepare the Greek yoghurt, now add the sour cream, yoghurt, vanilla sugar and lemon to a bowl and mix everything together well.

  4. Add the quark with sour cream, sugar, vanilla sugar and two eggs to a bowl.

  5. Mix everything with a whisk until creamy.

  6. Add the puff pastry to the greased Aroma Pan. Cut the pastry away along the rim of the pan. Add the quark to the mould.

  7. Evenly distribute the pieces of rhubarb onto the quark.

Cooking
  1. Brown the walnuts in a pan without any fat

  2. Baking

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