Ingredients for 8 people
The tart base is made of shortcrust pastry. I personally add eggs to the pastry, but you can substitute milk or even water for the vegans amongst you.
250 g sieved flour
125 g butter
100 g castor sugar
1 vanilla pod
2 small eggs (1 full egg and 1 egg yolk)
Pinch of salt
4 stalks of rhubarb, washed and cut into 1 cm pieces
Pack of strawberries, washed and halved
2 cm ginger without skin, grated
100 g sugar and a sachet of vanilla sugar
In a food processor: mix the butter and sugar, add the eggs, the first half of the flour with a pinch of salt, and then the second half of the flour, again with a pinch of salt.
Remove from the food processor and kneed briefly with your hands.
Allow the pastry to rest in the fridge.
Mix the ginger, rhubarb and sugar in a bowl and allow to rest for a good 30 mins (the longer it rests, the more moisture comes out, making the tart less wet).
Roll out the pastry into a circle and place in the tart case.
Allow the rhubarb to drain.
First arrange the strawberries in a layer and then add the rhubarb over the top.
In a bowl, mix 150 g sieved flour, 150 g castor sugar and a sachet of vanilla sugar. Scatter this mixture evenly over the rhubarb.
Cut thin flakes of butter and lay these over the top and finish with sliced almonds.
You can mix the sliced almonds with the remaining egg white and a little sugar to make the top layer crunchy.
Place in a pre-heated oven at 200 degrees for 40 minutes.
Delicious served hot with vanilla ice cream or just eaten cold.