Strawberry and Rhubarb Tart with Almond Flakes

Step-by-step method

At a glance

You're building layers of flavor here: a crispy pastry base, tangy rhubarb that you'll simmer until soft, creamy ricotta filling, and fresh strawberries topped with almond flakes. The whole tart comes together with about 30 minutes of baking, but you'll want to let it cool completely before slicing so it holds its shape nicely.

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Shape the pastry

Roll out the ready-made puff pastry into a round tart tin. The pastry sits on baking paper — leave it underneath and trim the shape with scissors.

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500 gram
Puff Pastry
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Transfer into the tin and prick it

Shape the pastry so the edges are raised as high as possible. Prick the base with a fork. Lay a sheet of baking paper on top and fill it with a generous layer of dried beans, so the pastry doesn't puff up while blind-baking.
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Blind-bake with weights

Blind-bake for 20 minutes at 190°C. After this time, remove the baking paper with the beans and bake for a further 10 minutes.

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Strawberries and rhubarb

Wash and trim the strawberries, removing the green tops. Peel the rhubarb with a small knife or vegetable peeler. Cut it into small pieces and simmer in a small saucepan with a splash of water and cane sugar until soft.

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250 gram
Strawberries

4 piece
Rhubarb

50 milliliter
Water

40 gram
Brown Cane Sugar
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A touch of thyme

Add the thyme leaves as well. It really only takes a moment for the rhubarb to break down — and that's exactly what you want. Let it cool.

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5 gram
Fresh Thyme
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Ricotta filling

Mix the ricotta, softened butter and egg together, beating until you get a smooth mixture. Add the icing sugar and vanilla, and mix again. If you like, you can whip it up using a stand mixer.

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250 gram
Ricotta

125 gram
Unsalted Butter

2 piece
Chicken Eggs

100 gram
Powdered Sugar

1 piece
Vanilla Bean
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Layering

Spread the cooled, blind-baked pastry base with the softened rhubarb. Pour in the ricotta cream, smooth it out, then press the strawberries neatly over the whole surface. Sprinkle with almond flakes.

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200 gram
Sliced Almonds
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Bake

Bake again in an oven preheated to 190°C for 30 minutes. Remove the tart from the oven and let it cool completely — this way it will slice much more neatly.
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Serving tip

If you don't mind a slightly messier slice, serve the tart warm with a scoop of vanilla ice cream and whipped cream.

Strawberry and Rhubarb Tart with Almond Flakes

Name: Dreamy Strawberry Rhubarb Almond Tart
Prep time: 20 min
Cook time: 110 min
Total time: 165 min
Yield: 8
Cuisine: French
Ingredients: 500 gram Puff Pastry; 100 gram Powdered Sugar; 200 gram Sliced Almonds; 40 gram Brown Cane Sugar; 250 gram Ricotta; 125 gram Unsalted Butter; 50 milliliter Water; 2 piece Chicken Eggs; 250 gram Strawberries; 5 gram Fresh Thyme; 4 piece Rhubarb; 1 piece Vanilla Bean

bohynekuchyne

Prep 20 min Cook 1 h 50 min

Plus 20 min of resting (not counted in active time)

12 Ingredients

9 Steps

Medium Difficulty

About this recipe

Rhubarb and strawberries are a match made in heaven — just like in this favourite tart of ours, finished with fragrant almond flakes. Keep in mind that, unlike strawberries which taste best raw, rhubarb needs at least a little cooking. The best way is to simmer it briefly with a bit of sugar and a splash of water.

Vegetarian Desserts

Step-by-step method

At a glance

Shape the pastry

For this step

Transfer into the tin and prick it

Blind-bake with weights

Strawberries and rhubarb

For this step

A touch of thyme

For this step

Ricotta filling

For this step

Layering

For this step

Bake

Serving tip

Strawberry and Rhubarb Tart with Almond Flakes

Ingredients — what you'll need

About this recipe

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