Pure springtime and just the right piece of cake for your break in the sun.
Here, a somewhat tart Matcha shortcrust pastry base meets sweet sour rhubarb compote pieces. Every piece is a little adventure.
From my previous posts you need the basic recipe for shortcrust pastry (picture: biscuit snails) or you have a look at the website. Here the instructions also say how to use tea: in this case Matcha tea. Prepare the shortcrust pastry, let it rest, then roll it out about 3 mm thick and lay out your mould with it. Bake the leftovers as cookies (fill with rhubarb compote) or freeze them well packed.
The rhubarb compote is boiled down in the classic way, without any frills. The rest mixes together in a bowl with a whisk. A really good basic recipe, which you can vary according to the season. Blueberries, cherries, peaches and apples can also be added as fruit to the glaze. And with tea in the shortcrust pastry you will surely come up with a variation.
This time I cut the tart asymmetrically. So you can make everyone happy: those who want a small piece, or those who absolutely need one from the middle and of course those who love a big piece.
- For a ∅ 20 cm form -
Matcha short pastry/rhubarb compote
- 400 g sour cream
- 3 eggs
- 20 g vanilla custard powder or wheat starch
- 150 g sugar
- 1/2 lemon or orange, abrasion
- 1/2 vanilla pod, pith
- pinch of salt
1. preheat the oven to 175 °C Line the mould with short pastry and prepare it.
2. mix all ingredients for the icing in a bowl with a whisk until smooth. Put half of the icing on the shortcrust pastry.
4. spread the rhubarb compote with a spoon as small spots in the icing.
5. pour the rest of the icing into the mould, covering the compote stains.
6. Bake for about 30-40 minutes. Nothing should wobble any more and the colour should be nice and golden brown.
7. Allow to cool. Enjoy!
We thank Maren aka Mrs. T. for this wonderful recipe. She is specialized in cooking and baking with tea. Follow her for more tea recipes.