Rhubarb Tart with Marzipan Cream

A cake recipe for all foodies:

Prepare a kneaded dough from the ingredients listed and refrigerate for about 30 min.

For the topping, cut the rhubarb into 2 cm long pieces and stew with the juice of one lemon, jelly, liqueur and sugar for 5 to 7 minutes until soft.

Soak gelatin according to instructions and stir into hot rhubarb. Allow to cool.

Roll out dough and line an ungreased cake springform pan (2l cm Â) with it. Prick the dough base a few times with a fork. Place in the preheated oven.

E: Bottom. T: 200 °C / 18 to 20 min.

Cool the tart base.

Finely crush macaroons, sprinkle half of them on the tart base. Spread rhubarb mixture evenly over top and set tart aside to cool for 90 min.

Spread remaining macaroon crumbs evenly on edge of tart.

For the whipped cream, mix marzipan paste with crème fraîche. Whip whipped cream until stiff and fold in marzipan cream. Garnish the tart with marzipan cream drops.

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