Rhubarb and almond cream tart

Spring is slowly setting in and brings with it some interesting fruits like strawberries but also rhubarb.

It's a fruit that I particularly like because there was some in my garden when I was little and my mother made delicious jams with it.

I like its tangy side which brings us out of our winter and awakens our taste buds.

Today I offer you a recipe for rhubarb and almond cream tart.

And to avoid waste, we will even make a delicious rhubarb lemonade with the peelings.

Ingredients (for 1 tart)

Prepare the rhubarb compote :

Wash then peel the rhubarb. Then cut into small pieces.
Place in a saucepan with the sugar, mix and let the rhubarb drain for 10-15 min.
Then start cooking over low heat and leave to stew until the rhubarb sections begin to disintegrate. Let cool and refrigerate.

Prepare the sweet dough :

In a bowl, put the flour, almond powder, sugar and salt. Add the margarine at room temperature. Mix everything by rubbing the margarine with the dry ingredients (sanding). Add a pinch of xanthan.
In a bowl, mix cold water and cornstarch. Pour this mixture into the bowl and mix with your hands.
Place everything on the work surface then crush the preparation until you obtain a homogeneous paste (milling).
Form a ball of dough and cover with film on contact. Refrigerate for 30 min.
Roll out the dough using a rolling pin. Line a tart ring and blind bake for 10 minutes at 180°C.

Prepare the almond cream:

In a container or in the bowl of your food processor using the blade, mix together the margarine, sugar and almond powder until you obtain a creamy texture.
Add the vegetable cream in three additions while mixing vigorously between each addition.
Add the starch and mix again until combined.
Spread on the precooked tart base.

Carry out the assembly:

Prepare the rhubarb by washing, peeling it then cutting it into 5cm pieces.
On the precooked pastry base, sprinkle a little almond powder. Then add a base of rhubarb compote. Add the almond cream and smooth with a spatula.
Arrange the rhubarb sections harmoniously on top. Sprinkle with sugar and bake for 30 minutes.
Let the tart cool and serve it warm.

Pour the 1.5 liters of water into the saucepan with the sugar and bring to the boil.
Add the previously washed rhubarb peelings.
Bring to the boil and cook over low heat, covered, for 5 minutes.
Leave to infuse for 10 minutes off the heat.
Strain the juice to remove the peelings and leave to cool.
When the juice has cooled, add the lemon juice and adjust the sugar if necessary.
Refrigerate for at least 2 hours before serving.

Don't hesitate to share your comments with me and tag me on social media (@oxaliscuisinevg) if you try the recipe at home.