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In a bowl add flour and powdered sugar. Make a lump, add the egg, vanilla sugar, diced margarine and a little salt
Knead everything quickly with handkerchiefs, the dough becomes a homogeneous dough. We wrap it in a food foil and let it cool for 30 minutes.
Beat the beaten egg, add the sugar, vanilla sugar, starch and a pinch of salt.
The rhubarb is washed and cut into slices that are neither too thick nor too thin. Strawberries are washed and cut only those that are too large. Add in the cream and mix gently, before putting them on the tart.
Grease the tart pan with a little margarine, spread the dough in the form so that it is dough on the edges of the form. We prick it with a fork so that it doesn't grow and put it in the preheated oven, at 180 degrees Celsius, for 25 minutes (until it starts to get a little colored on the edges).
We mix the two types of sugar. Add flour and margarine cut into small cubes. Mix with your hands or fork until smooth.
Remove the top from the oven, add the cream with rhubarb and strawberries and sprinkle the crunchy paste on top. Bake for another 30-40 minutes, until the crispy paste turns golden and you notice that the cream becomes more solid.