As the tart is so quick to make, start by heating up the grill. The tart is then baked indirectly.
To make the mixture, place the quark, sour cream, sugar, vanilla sugar, eggs, lemon zest and a pinch of salt in a bowl and mix until creamy.
Then clean the rhubarb and cut into small pieces.
Line the tart tin with baking paper and place the puff pastry evenly in the tin. If the pastry sticks out at the edges, simply cut it off. Now pour the mixture into the tin and finally spread the rhubarb evenly on top.
Bake the tart indirectly for approx. 45 minutes until golden brown.
Tip:
Always allow the tart to cool before serving to prevent it from falling apart!
To serve, dust with powdered sugar and enjoy!!!
