The rhubarb period is slowly but absolutely coming to an conclude. But no explanation to be unhappy, because the backyard garden calendar year provides new delicacies repeatedly. The lengthy-awaited berry season has now began. We therefore want to rejoice the end of the time of rhubarb with a fruity rhubarb tart with new strawberries.<br /><br /><br /><br /> chinese food recipes uncovered the recipe for the tart on the Relloemein weblog. The planning is good and easy: bake a shortcrust pastry with freshly roasted hazelnuts and spread a freshly cooked rhubarb compote on top, which has been refined with fresh strawberries.<br /><br />All right, you want a tiny patience when preparing it. The shortcrust pastry have to be awesome for at least an hour before you can bake it. And the compote only comes to the floor when both have cooled relatively. But the lengthy wait around is well worth it 
. We uncover that the bitter rhubarb blends well with the sweet strawberries.<br /><br />Even though the recipe is not from the entire foods globe, we did not have to do a wonderful entire food conversion. Whole wheat flour is already used in the first recipe, despite the fact that of training course we freshly ground the flour with our grinder. We just exchanged the sugar from the original recipe for honey. Conversion effortlessly finished.<br /><br />In the first recipe, the rhubarb compote is geared up with sugar. The sugar gels a small, creating the compote firmer. We therefore only experienced our doubts no matter whether this also works with honey and served with the very first baking with some agar-agar. In the second baking, we remaining out the agar. That worked wonderful as well, only the rubber stays a minor softer. Dependent on how agency you want the topping, you can prepare dinner the compote with or with out agar.<br /><br />Agar-agar is a plant-primarily based option to gelatin and is received from a seaweed. So do not be amazed if your agar agar smells a minor "sea". But don't be concerned, the cake isn't going to style like it is employed as minor by agar agar. Nonetheless, it is essential to dose agar agar sparingly for an additional reason. What you thicken with it even now appears extremely fluid when scorching. Only when it cools down does it turn out to be genuinely solid. Way too significantly agar and you have actually minimize-resistant cake.<br /><br />Fruity rhubarb and strawberry tart<br />Servings 1 tart *<br />components<br />Tart bottom<br />180 g total wheat flour (spelled, kamut or wheat) freshly floor<br />sixty g roasted hazelnuts<br />one pinch of salt<br />60 g butter<br />thirty g honey<br />approx. two tablespoons of chilly h2o<br />rhubarb-strawberry-sauce<br /><br /><br />400 g rhubarb<br />1-2 tablespoons of water<br />four hundred g strawberries<br />80 g honey<br />one pinch of floor vanilla bean or the pulp of a vanilla bean<br />Optional<br />two knife guidelines agar-agar<br />two stalks of lemon balm<br />preparation<br />Bake tart:<br />Lightly roast the hazelnuts in a dry pan, enable them awesome a small and grind them finely.<br />Procedure hazelnuts, wholemeal flour, salt, butter, honey in a meals processor into a crumbly dough. Insert the h2o and knead with your fingers to a firmer dough.<br />Grease a tart pan with butter and unfold the dough evenly more than the base. Drive the edge up with your fingers.<br /><br /><br />Put the dough in the fridge for at minimum an hour.<br /><br /><br />Soon after the dough has hardened, prick it evenly with a fork so that it does not bulge when baking.<br />Bake the base in a non-preheated oven for about fifteen minutes at one hundred eighty ° C (two hundred ° C prime / base heat).<br />Enable the ground amazing. In the meantime, you can get ready the rhubarb compote with strawberries.<br />Rhubarb compote Preparing:<br />Clean the rhubarb, peel more mature sticks if needed and lower the rhubarb into small parts.<br />Put the rhubarb in a saucepan, add a tiny (1-2 tablespoons) of drinking water and agar as you like, deliver to the boil briefly and boil for a number of minutes to sort a viscous compote. Add honey and vanilla pod and stir in.<br />Let the compote to cool a minor whilst quitting the strawberries (sixth extremely huge strawberries).<br />Include 350 g of strawberries to the compote. Stir the compote nicely a number of moments so that the strawberries give some juice and coloration to the rhubarb.<br />Unfold the lukewarm compote on the tart foundation and decorate the tart with the remaining strawberries and optionally with lemon balm.<br />Then awesome the tart for a although so that the topping gets firm.<br />Recipe notes<br />* If you will not have a tart farm, you can use a 26 cm springform pan.<br /><br /><br /><br />
