Poppy Seed Rhubarb Tart with Cashew Nuts

Rating: 4.1019 / 5.00 (216 Votes)

Total time: 1 hour

Poppy seed mass:

Rhubarb mixture:




For the poppy seed rhubarb tart with cashew nuts, preheat oven to 160 °C (top and bottom heat). Coat the pan with Kronenöl Spezial with fine butter flavor and dust with flour.

Separate the eggs. Boil milk, salt, vanilla sugar and grated lemon peel. Add the poppy seeds and allow the mixture to cool. Beat egg yolks until foamy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Stir in poppy seed mixture.

Beat egg whites well, add granulated sugar, beat until creamy and gently fold into mixture. Fold in bread crumbs.

Pour into cake pan and bake on bottom rack for about 45 minutes. Allow to cool in the pan.

For the rhubarb mixture, soak gelatin in cold water. Peel the rhubarb (pull off the strings with a small knife and cut off both ends slightly), cut into slices, mix with granulated sugar and orange juice, bring to a slow boil and simmer for about 8 minutes.

Lift out about 120 g of rhubarb pieces and set aside. Add strawberries to the rhubarb juice mixture, puree finely with a hand blender and pass through a fine sieve if desired. Squeeze gelatin well and dissolve in the warm rhubarb mixture. Add the rhubarb pieces and stir everything together until cold.

Pour onto the chilled poppy seed base, smooth slightly and chill for 3 hours.

For the garnish, melt granulated sugar slowly, add cashew nuts and crown oil special m

Preparation Tip:

This recipe for poppy seed rhubarb tart with cashew nuts is a bit more elaborate, but you will be rewarded with great taste and also a visual feast for the eyes.

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