Recipe: Rhubarb Tart

1 Take out your shortcrust pastry made in advance, or buy from the store (these shortcrust pastries are well made, and very useful nowadays).

2 Preheat your oven to 180°C (355°F).

3 Fill a mold.

4 prick the bottom of your tart with a fork, place a sheet of parchment paper with dried beans on it (so the pastry doesn't puff up).

5 put your mold in the oven for 10 minutes then remove it.
Filling preparation:

6 Wash the rhubarb and peel it with a vegetable peeler (remove the stringy skin), cut into small pieces

7 In a bowl break 3 eggs, add the thick sour cream and 80 g (2.8 oz) of sugar blend then add 80 g (2.8 oz) of flour.

8 Fill your mold with this mixture, add the small pieces of rhubarb.

9 put in the oven for one hour of cooking.