Tart base:

• Mix nuts, flour, sugar, salt and the spices in a large bowl.
• Cut the cold margarine into pieces and knead into the dry ingredients with your hands.
• Empty cold water into the bowl and form a ball of dough.
• Then wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour.
• While the dough is in the refrigerator, you can already grease the cake pan with a little margarine.
• Preheat the oven to 180C.
• Finely puree the strawberries with a blender and set aside.
• season with vanilla powder and sugar if desired.
• Press 3/4 of the dough into a 28cm diameter tart pan and work up the edges.
• The strawberry filling can now be spread over the tart base.
• mix the cream cheese filling ingredients together and put it on the fruit spread.
• Now roll out the remaining 1/3 of the tart-dough and cut out a circle which is the same size as the bottom of the tarte-pan. Now you can place it on top of the strawberrie filling. ( Attention with the help of 2 cake lifters )
• The tart must now only be topped with equal-sized rhombus-shaped pieces of rhubarb and bake in the oven for about 45 minutes.
• The tart tastes best the next day and sprinkled with a lot of powdered sugar. If you like it sweeter, you can also add sugar to the filling or dust the finished cake with powdered sugar.