Ganze Rhabarber-Erdbeer-Zitronen-Tarte mit Holunderblüten-Mascarpone auf weissem Kuchenständer, dekoriert mit frischen Holunderblüten

Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone

Name: Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone
Prep time: 45 min
Cook time: 35 min
Total time: 260 min
Yield: 12 Servings
Cuisine: International
Ingredients: 250.000 g 250g plain flour; 125.000 g 125g cold butter; 80.000 g 80g icing sugar; 1.000 Stück 1 medium egg; 1.000 Prise 1 pinch salt; 500.000 g 500g rhubarb; 300.000 g 300g strawberries; 80.000 g 80g caster sugar; 1.000 Stück 1 lemon; 1.000 EL 1 tbsp cornflour; 500.000 g 500g mascarpone; 300.000 ml 300ml heavy cream; 60.000 g 60g icing sugar; 3.000 EL 3 tbsp elderflower cordial; 1.000 TL 1 tsp vanilla extract

⚠ Gluten ⚠ Milk ⚠ Eggs

Angeschnittene Rhabarber-Erdbeer-Tarte mit sichtbarer cremiger Mascarpone-Schicht und knusprigem Mürbeteigboden

Rhabarber-Erdbeer-Tarte von oben fotografiert auf rustikalem Holztisch mit frischen Früchten als Dekoration

A spring tart with tangy rhubarb, sweet strawberries and fresh lemon, topped with airy elderflower mascarpone cream. The crispy pastry base perfectly complements the creamy filling and seasonal fruits.

Contains the following allergens:

Gluten Milk Eggs

Preparation

45 min.

Baking Time

35 min.

Servings

Difficulty

Hard

Instructions

Mix flour, icing sugar and salt in a bowl. Cut cold butter into cubes and add. Rub with fingertips until mixture resembles breadcrumbs. Add egg and quickly knead into a smooth dough. Wrap in cling film and chill for at least 1 hour.

Butter a 28cm tart tin. Roll chilled pastry on floured surface to 3mm thick. Line the tin, press edges and trim excess pastry. Prick base several times with a fork. Chill for another 30 minutes.

Preheat oven to 180°C (160°C fan). Line pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove paper and beans and bake for another 10 minutes until golden brown. Cool completely.

Cook rhubarb with 60g sugar and lemon juice in a pan over medium heat for 5-7 minutes until tender but still with bite. Mix cornflour with 2 tbsp water and stir in. Mix strawberries with remaining sugar and lemon zest.

Whip cream to stiff peaks. Beat mascarpone with icing sugar, elderflower cordial and vanilla extract until smooth. Gently fold in whipped cream. The cream should be light and stable.

Spread elderflower mascarpone evenly over cooled tart base. Distribute warm rhubarb on top. Arrange marinated strawberries decoratively. Chill for at least 2 hours before serving.

Ingredients

12 Servings

250g plain flour 250 g
125g cold butter 125 g
80g icing sugar 80 g
1 medium egg 1 Stück
1 pinch salt 1 Prise
500g rhubarb 500 g
300g strawberries 300 g
80g caster sugar 80 g
1 lemon 1 Stück
1 tbsp cornflour 1 EL
500g mascarpone 500 g
300ml heavy cream 300 ml
60g icing sugar 60 g
3 tbsp elderflower cordial 3 EL
1 tsp vanilla extract 1 TL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone make?

The recipe Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone?

Preparation takes about 45 minutes and baking about 35 minutes – roughly 260 minutes in total.

How long does Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone keep?

Rhubarb Strawberry Lemon Tart with Elderflower Mascarpone tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.