• 250 g ricotta

  • 120 ml whipped cream

  • 3 eggs

  • 5 tablespoons of sugar

  • Mark 1 vanilla pod

  • 500 g rhubarb

  • 1 puff pastry

  • 1 pinch of salt

  • a handful of almonds, peeled


  1. Line a tart tin with baking paper. Place the puff pastry on top and prick the bottom of the pastry with a fork.

  2. Wash the rhubarb and cut it into pieces about 2 cm in size, mix it with 2 tablespoons of granulated sugar and spread evenly on the dough.

  3. Put the ricotta, whipped cream, eggs, vanilla, 3 tablespoons sugar and a pinch of salt into a bowl and mix. Pour the icing evenly over the rhubarb. Sprinkle the almonds over it.

  4. Place the rhubarb tart in the oven at 190°C / 370°F and bake the tart for 35-40 minutes until it's golden brown.