{"id":1838,"date":"2011-05-27T19:23:15","date_gmt":"2011-05-27T19:23:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1838"},"modified":"2011-05-27T19:23:15","modified_gmt":"2011-05-27T19:23:15","slug":"rhabarber-tarte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/27\/rhabarber-tarte\/","title":{"rendered":"Rhabarber-Tarte"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Blatt rote Gelantine
\n100 g Mehl
\n120 g rotes Johannisbeergelee
\n50 g Butter oder Margarine (eiskalt)
\n1,5 EL Zitronensaft
\n25 g Puderzucker
\n1 cl Cassislik\u00f6r
\nabgeriebene Schale von einer unbehandelten Zitrone
\n30 g Mandelmakronen
\n1 Prise Salz
\n1\/2 Vanilleschote
\n1 Prise Backpulver
\n1\/8l Schlagsahne
\nMehl zum Bearbeiten
\n8 kleine Kugeln Vanilleeis
\ngetrocknete Linsen zum Blindbacken (500-ml-Packung)
\n250 g Rhabarber <\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr den Tarteteig das Mehl auf die Arbeitsfl\u00e4che sch\u00fctten und in die Mitte eine Mulde dr\u00fccken. Butter oder Margarine in kleine St\u00fcckchen auf dem Mehlrand verteilen. Puderzucker, Zitronenschale, Salz, Backpulver und 3 EL Eiswasser in die Mehlmulde geben und alle Zutaten von der Mitte aus rasch zu einem glatten Teig verkneten. Teig zu einer Kugel formen, in Klarsichtfolie wickeln und 30 Minuten kalt stellen.
\n2. Den kalten Teig auf der bemehlten Arbeitsfl\u00e4che kurz durchkneten, d\u00fcnn mit Mehl best\u00e4uben und auf die Gr\u00f6sse der Tarteform (21cm Durchmesser) ausrollen. Die Teigplatte auf das bemehlte Nudelholz wickeln, \u00fcber der Tarteform abrollen, die R\u00e4nder andr\u00fccken und glattschneiden. Den Teigboden mit einer Gabel mehrmals einstechen.
\n3. Backtrennpapier zuschneiden und in die Form legen, bis zum Rand mit Linse f\u00fcllen. Den Tarteboden im vorgeheizten Backofen bei 200 Grad (Gas 3, Umluft 200 Grad) auf der 2. Einschubleiste von unten 18 Minuten (Umluft 18-20 Minuten) backen. Backtrennpapier und Linsen entfernen, die Tarte in der Form auf einem Kuchengitter ausk\u00fchlen lassen. Danach aus der Form nehmen.
\n4. Inzwischen den Rharbarber waschen, abziehen und in ca. 2 cm kurze St\u00fccke schneiden. Gelantine in kaltem Wasser einweichen. Johannisbeergelee, Zitronensaft und Cassislik\u00f6r in einem Topf erhitzen, den Rhabarber hineingeben und bei milder Hitze zugedeckt 5-7 Minuten garen, dabei nur vorsichtig umr\u00fchren. Zum Schluss die tropfnasse Gelantine unterr\u00fchren, abk\u00fchlen lassen.
\n5. Die Mandelmakronen, bis auf 4 St\u00fcck, in einen Gefrierbeutel geben und mit dem Nudelholz fein zerreiben. Zwei Drittel davon auf den Tarteboden streuen. Die Rhabarberst\u00fccke mit der Schaumkelle aus dem Topf nehmen und darauf verteilen. Die Sauce dar\u00fcbertr\u00e4ufeln. Die Tarte 1,5 Stunden kalt stellen.
\n6. Die restlichen Makronenbr\u00f6sel auf den Tarterand streuen. Die halbe Vanilleschote l\u00e4ngs aufschlitzen, das Mark herauskratzen, die Sahne dazugiessen und steif schlagen. Aus dem Vanilleeis kleine Kugeln formen und mit Tarte, je einer Makrone und Sahne anrichten. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Blatt rote Gelantine 100 g Mehl 120 g rotes Johannisbeergelee 50 g Butter oder Margarine (eiskalt) 1,5 EL Zitronensaft 25 g Puderzucker 1 cl Cassislik\u00f6r abgeriebene Schale von einer unbehandelten Zitrone 30 g Mandelmakronen 1 Prise Salz 1\/2 Vanilleschote 1 Prise Backpulver 1\/8l Schlagsahne Mehl zum Bearbeiten 8 kleine Kugeln Vanilleeis getrocknete Linsen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22,23],"tags":[307],"class_list":["post-1838","post","type-post","status-publish","format-standard","hentry","category-desert","category-eis","tag-rhabarber","item-wrap"],"yoast_head":"\nRhabarber-Tarte<\/title>\n<meta name=\"description\" content=\"- Rhabarber-Tarte\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/27\/rhabarber-tarte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhabarber-Tarte\" \/>\n<meta property=\"og:description\" content=\"- Rhabarber-Tarte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/27\/rhabarber-tarte\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-27T19:23:15+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rhabarber-Tarte\",\"datePublished\":\"2011-05-27T19:23:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/\"},\"wordCount\":360,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Rhabarber\"],\"articleSection\":[\"Desert\",\"Eis\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/\",\"name\":\"Rhabarber-Tarte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-05-27T19:23:15+00:00\",\"description\":\"- Rhabarber-Tarte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/27\\\/rhabarber-tarte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rhabarber-Tarte\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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