Rhubarb tart with roughly chopped chocolate

Ingredients for Rhubarb tart with roughly chopped chocolate

Instructions for Rhubarb tart with roughly chopped chocolate

To prepare the Rhubarb tart with roughly chopped chocolate recipe, please follow these instructions:

Bottom: Collect quickly flour, icing sugar and cold butter. Style dough on ice 1/2 hour. Then roll it out to fit a springform on ca. 22 cm. Bottom should reach 2 cm up the sides.

Advantage macro mass over the bottom and then rarbarber.

The macro mass: Sugar and marzipan stirred together with a little egg white, then it becomes a thick paste.

Came the rest of the egg whites in and mix to a smooth paste.

Fillings: butter and sugar stir well together. The eggs are met in one at a time while stirring. Flour, baking powder and vanillekorn are added, and the mass is stirred thoroughly.

Combine the coarsely chopped chocolate in eventually. Advantage of the filling over the rhubarb.

Lid: mix the ingredients together to crumble and favor it as a smuldrelåg over the cake. Bake 45 minutes at 180 degrees.

Server if necessary. with sour cream.