Rhubarb-almond tartlets with meringue tuffs

Name: Rhubarb-almond tartlets with meringue tuffs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 300 g Flour; 100 g crushed almonds; 175 g Butter; 1 egg (size M); 350 g Sugar; 2 packages Vanillin sugar; 600 g Rhubarb; 300 ml Rhubarb or cranberry juice; 1 package Pudding powder "Vanilla Flavor"; 2 Protein (size M); 7-10 Tbsp Flour; 7-10 Tbsp Grease; Baking paper and dried peas

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

300 g Flour
100 g crushed almonds
175 g Butter
1 egg (size M)
350 g Sugar
2 packages Vanillin sugar
600 g Rhubarb
300 ml Rhubarb or cranberry juice
1 package Pudding powder "Vanilla Flavor"
2 Protein (size M)
7-10 Tbsp Flour
7-10 Tbsp Grease
Baking paper and dried peas

Directions

1
Knead the flour, almonds, butter, egg, 100 g sugar and 1 sachet of vanillin sugar into a smooth short pastry. Cover and chill for approx. 30 minutes. Grease the moulds (9.5 cm Ø/ approx. 150 ml content). Roll out the short pastry on a floured work surface and cut out 14 circles (each approx. 13 cm Ø). Line the Tartelett moulds with them. Press on the dough, cut off any excess dough, prick the base several times with a fork.
2
Place a round piece of baking paper on each dough and fill in peas. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove baking parchment and peas and bake the tartlets for another 5 minutes at the same temperature. Remove from the tartlets immediately and let them cool down. In the meantime, clean and wash the rhubarb and cut it into pieces of about 1.5 cm thickness. Put juice, 150 g sugar, 1 packet vanilla sugar and rhubarb in a pot, bring to the boil, cover and simmer for about 5 minutes. Stir the pudding powder with 5-6 tbsp. water until smooth, add to the compote and simmer while stirring for about 1 minute. Let cool down a little. Spread the compote evenly in the moulds and let it cool down. Beat the egg whites until stiff (6-8 minutes), add 100 g sugar. Pour meringue mixture into a piping bag with a small star-shaped spout.
3
water until smooth, add to the compote and simmer while stirring for about 1 minute. Let cool down a little. Spread the compote evenly in the moulds and let it cool down. Beat the egg whites until stiff (6-8 minutes), add 100 g sugar. Pour meringue mixture into a piping bag with a small star-shaped spout. Spray small tuffs as a wreath on the edge of the tartlets. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 4 minutes. Take out and let cool down
4
Waiting time approx. 30 minutes