Fruity, fluffy and tastes like spring: our delicious tart with sweet and sour rhubarb. The perfect Sunday dessert and perhaps just the thing for the coffee table on Mother's Day - vegetarian and of course RESET suitable.
Done in: 95 minutes
Rhubarb tart with meringue
Our tart with rhubarb and meringue is the fresh dessert par excellence – sweet and refreshing at the same time.
4
Portions30
minutes1
hour5
minutesIngredients
- p class=""ingredient-item-name is-strikethrough-active"">400 g Rhubarb
3 Eggs
1/2 Vanilla pod, the pulp scraped out
3 EL MANUKA honey (for the dough)
250 g ground almonds (blanched)
1 EL Tapiokastärke< /span>
40 g MANUKA honey (forür the meringue)
Preparation
- Preheat the oven to 160°C.
- For the batter, separate the eggs and set the egg whites aside. Mix the egg yolks with the vanilla pulp, 3 tbsp honey, ground almonds and tapioca starch and knead into a smooth dough. Spread the dough evenly in a springform pan lined with baking paper or in several small pans and press down. Pre-bake the biscuits in the preheated oven for 15 minutes. Remove from the oven and heat the oven to 180°C.
- Clean the rhubarb. Young stalks can be left unpeeled, older stalks with firm skin can be peeled, but peel off the skin lengthwise. Cut the rhubarb into 1-2 cm pieces, arrange on the tart tins and bake in the oven for 30 minutes. Cover with baking paper if the tart base gets too brown.
- In the meantime, beat the egg whites until stiff and then slowly fold in the honey and mix again until everything is combined and a smooth meringue mixture has formed.
- Spread the meringue over the rhubarb tarts and bake in the oven for a further 15-20 minutes. If necessary, you can cover the meringue with baking paper if it darkens too quickly. Remove the tarts from the oven and leave to cool.
Artgerechte Food Facts
Rhubarb is rich in vitamins and has digestive and germination-promoting properties. It also has a blood-purifying effect. However, be careful with the leaves: they contain oxalic acid, which is why they should not be consumed. The oxalic acid content in rhubarb also increases in the late summer months. Rhubarb is therefore only harvested until the end of June.
Eggs are a great source of protein and have a firm place in a species-appropriate diet. They are also a good source of healthy omega-3 fatty acids and contain numerous vitamins, such as vitamins A, B, D and E. (Please note: animal products are only species-appropriate if the animal has also been kept and fed in a species-appropriate manner.Vanilla is the fermented and dried fruit capsule of the vanilla orchid. Strictly speaking, vanilla is part of the flower. Edible flowers can be used for cooking, look beautiful and summery and lift the mood. Vanilla can have a positive effect on cortisol sensitivity. It also has a mood-enhancing, aphrodisiac, invigorating, relaxing, muscle-strengthening, metabolic and digestive effect.
Almonds have a high calorie density, but are very healthy. The carbohydrates in almonds and also in nuts are only released slowly during digestion. Almonds contain a lot of vegetable protein and are rich in polyunsaturated fats. They also have an antioxidant effect.
Tapioca starch: The starch of the cassava plant is called tapioca and is available as tapioca flour or in spherical form. The staple food cassava (also known as cassava or yuca) is a tuber that grows underground like potatoes or sweet potatoes and has large storage organs for starch. Tapioca is a species-appropriate food in terms of quantity, which can be used as an alternative gluten-free starch.
Honey has been considered a natural remedy for thousands of years and is known for its effect against pathogens such as viruses and bacteria. Manuka honey works best here – its high methylglyoxal content (MGO) makes it unique. In general, the darker the honey, the higher the pinostrobin content.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation