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Tarte with rhubarb and strawberries
As long as there is rhubarb time…. Rhubarb tarte was also wanted when making delicious rhubarb pie.
I have been trying different variations for the base of cheese cakes for a long time and this is probably the best solution so far.
Grind rye flakes on the base and blend together with the banana.
Put the mass in shape and compress.
Mix the filling ingredients - blend, pour on the base and place in an oven preheated to 180 degrees for ~ 35 -40 minutes (see after your stove). Remove and cool slightly.
Gelatin with 50 g of water and allow to swell. Put 150 g of berries in a pot with 100 g of water, sweetener and bring to a boil.
Stir the swollen gelatin into the boiled berries and dissolve with stirring.
Pour the curd over the curd. Put in the refrigerator to freeze.
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Finished product weight 997
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
As long as there is rhubarb time…. Rhubarb tarte was also wanted when making delicious rhubarb pie.
Today, a new cake is being prepared with flavors and products that my soulmate likes the most. This time I didn't try to make it less caloric, but even without a lot of saving calories, its nutritional value is excellent. Only 123 kcal/100 g!
Do you want to pamper yourself and your loved ones? Then make this tart.
I offer another nice recipe for homemade bread. And, of course, with great nutritional value!
