Rhubarb tart on the White Lady

ingredients

shortcrust

• 75 g of sugar

• 30 g pistachios, unsalted, peeled

• 150 g butter, cold, in pieces

• 255 g flour

• 1 egg yolk

• 1 pinch of salt

• 1.5 teaspoons of vanilla sugar, homemade

Covering

• 6 thick stalks of rhubarb (pattern)

• 275g rhubarb in small pieces

• 300 g of cream

• 450 g sour cream

• 4 eggs

• 60 g cornstarch

• 120 g of sugar

• 3 teaspoons of vanilla sugar, homemade

• 45 g of cranberries

• 2 teaspoons of brown sugar for sprinkling

preparation

shortcrust

1. Put sugar and pistachios in mixing bowl and grind for 15 sec / speed 10.

Add the butter, flour, egg yolk, salt and vanilla sugar and mix using the spatula for 30 sec / speed 5. Take the dough out of the mixing bowl, preheat the oven to 180 ° C, roughly distribute the shortcrust pastry on the White Lady and cover with cling film and then roll it out with the Pampered Chef one-hand dough roller, roll it over the edge, then prick several times with the one-hand dough roller and Pre-bake for 15 minutes (180 ° C). During this time, rinse the mixing bowl and continue with the recipe.

Surface and completion

2. Using a peeler, slice the 6 rhubarb stalks into long strips.

Put the cream, sour cream, eggs, starch, sugar, vanilla sugar, pieces of rhubarb and cranberries in the mixing bowl, stir for 10 sec / speed 4, distribute on the pre-baked dough and bake for another 30 minutes (160 ° C). During this time, continue with the recipe.

3. Braid strips of rhubarb the size of the White Lady. Carefully place the braided rhubarb strips on the cream, sprinkle with brown sugar and bake for another 15 minutes (180 ° C).

4. Let the tart cool on the Pampered Chef wire rack and serve.