Tart with cottage cheese and rhubarb

1. Stage

Peel the rhubarb.

2. Stage

Cut to length into thin strips.

3. Stage

Place the rhubarb strips in a bowl and pour the juice over them. Leave to marinate for at least 5 hours. I left it overnight.

4. Stage

Let's prepare the dough. Mix the flour, powdered sugar, salt and oil.

5. Stage

Add the water and knead the dough. Wrap it in clingfilm and leave it in the refrigerator for 30 minutes.

6. Stage

Put the cooled dough into the prepared 26cm mold. Form high sides. Pierce the dough often with a fork.

7. Stage

In a bowl, beat the eggs and sugar. Add the sour cream, cottage cheese and pudding. Mix well.

8. Stage

Pour the filling on the dough.

9. Stage

Drain the juice from the rhubarb strips. Don't drink the juice, we'll need it!

10. Stage

Place each strip of rhubarb on the filling in a circle. We start from the rim.

11. Stage

Fill the entire circle of the mold with the strips.

12. Stage

Bake in preheated oven at 170g for 55 minutes. Turn off the oven and cool for 10 minutes with the door open. Cool the tart in the form until it is warm.

13. Stage

In a small saucepan, dissolve the starch and 5 spoonfuls of juice. Stir and bring to a boil, stirring constantly. Boil the kissel.

14. Stage

Using a brush, spread the sour cream on the tart. Cool completely.