Almond tartlets with stewed Rharbarber

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the fat in a pot and let it melt. Let it cool down. Beat the egg white with the whisk of the hand mixer until stiff. Add sugar in portions and stir in. Mix almonds, semolina and flour and fold in.

2. 2

   Finally stir in the cooled fat. Pour the mixture into eight greased and semolina-scattered moulds (7.5 cm Ø; 60 ml content) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 12-15 minutes. Let them cool down on a cake rack. In the meantime, put Rharbarber, 50 ml water, liqueur and jam sugar in a pot and bring to the boil while stirring. Let it boil over low heat for 4-6 minutes while stirring occasionally. Remove from the heat and allow to cool. Turn out the tartlets from the moulds and arrange on small plates together with the stewed Rharbarber. Roast the flaked almonds in a dry pan until golden brown and sprinkle the tartlets with them. Serve dusted with icing sugar.

3. 3

   Remove from the heat and allow to cool. Turn out the tartlets from the moulds and arrange on small plates together with the stewed Rharbarber. Roast the flaked almonds in a dry pan until golden brown and sprinkle the tartlets with them. Serve dusted with icing sugar. Decorate as desired with chopped pistol seeds. Makes 8 pieces