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Cooking
Strawberry Rhubarb Tart with Almond Flakes
· 8 servings
Shape the pastry
Roll out the ready-made pastry into a round tart tin. The pastry sits on baking paper — leave the paper underneath and trim the pastry to shape with scissors.
Fit into the tin and prick
Arrange the pastry so the edges are raised as high as possible. Prick the base with a fork. Line the base with baking paper and fill it with a generous layer of dried beans, so the pastry doesn't puff up while blind-baking.
Bake with the weight
Blind-bake for 20 minutes at 190°C. After this time, remove the baking paper and beans, then bake for another 10 minutes.
Strawberries and rhubarb
Wash the strawberries, clean them and remove the green tops. Peel the rhubarb with a small knife or vegetable peeler. Cut into small pieces and simmer in a small pot with a little water and cane sugar until soft.
A hint of thyme
Add the thyme leaves too. It really only takes a moment for the rhubarb to break down — that's exactly what you want. Let it cool.
Ricotta mixture
Mix the ricotta, softened butter and egg together. Stir until you get a smooth mixture. Add the icing sugar and vanilla, and mix again. If you like, you can beat it in a stand mixer.
Layering
Spread the cooked rhubarb over the pre-baked, cooled tart base. Pour in the ricotta cream, smooth it out, and press the strawberries neatly over the whole surface. Sprinkle with almond flakes.
Bake
Bake again in the oven, preheated to 190°C, for 30 minutes. Take the tart out of the oven and let it cool completely — it will slice much more neatly this way.
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.