Tart with Candied Purslane and Meadowsweet Cream

A cake recipe for all foodies:

1. for candying, mix the finely chopped purslane with sugar and steep for one night 2. for the shortcrust, grind the powdered sugar, sugar, flour, baking powder, pieces of butter and a tiny bit of salt with your hands into fine crumbles 3. together with egg yolks and milk, knead together, form a ball and cook for half an hour, covered and refrigerate 4. roll out the shortcrust on a little flour to a thickness of 0, 3 centimeters, spread it on a tart pan and put it to cool.

5. for the mädesüss cream, whip the cream with mädesüss flowers, steep a little and then spread through a sieve 6. stir the egg yolks, egg and cane sugar and add the whipped cream 7. drain the candied purslane leaves and spread evenly on the tart base and pour the mädesüss cream over it 8. bake in the heated oven for 15 minutes at 160 °C, then spread the crumble evenly on the tart and bake for another 25 minutes 9.

for the sauce, mix yogurt with portulaca syrup (from the candying).

Serving: Place one piece of tart on each dessert plate.

Surround with a little yogurt sauce and garnish with purslane and meadowsweet flowers.

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