Chocolate Tart with rhubarb

Ingredients for Chocolate Tart with rhubarb

Instructions for Chocolate Tart with rhubarb

To prepare the Chocolate Tart with rhubarb recipe, please follow these instructions:

Mørdejs bottom: All ingredients kneaded together, and mørdejen based cold for at least half an hour.

Rhubarb Compote: Water, sugar, vanilla and lemon rind boil about 5 minutes. Rhubarb granted. Brought almost to a boil. Chilled immediately.

Cocoa mass: Eggs and sugar whipped foamy. Cocoa, flour and vanilla sugar and baking powder, invert gently in egg mixture.

Mørdejen rolled out. Out in a springform ca. 24 cm. in diameter. Must cover both bottom and sides. The drained rhubarb Compote reversed in cocoa mass together with the melted butter. The dough is filled into the form.

Bake in the oven at 180 degrees c. alm. oven for about 35 minutes. Allow to cool.

White chocolate cream: Chocolate melted over hot water bath egg yolks added. Stir if necessary. together with a little Grand Marnier. Then invert the cream, previously beaten easily together, a little at a time in the mass.

The White Chocolate custard poured over the cooled pie.

Made for cooling to the next day.