Rhubarb crumble tartlets

Ingredients

Directions

1. 1

   For the short pastry, knead 250 g flour, 125 g butter in flakes, 1 egg, 1 pinch of salt, 100 g sugar, 1 packet of vanilla sugar and almonds with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Grease 8 tartlet cups (12 cm Ø). Divide the dough into 8 equally sized pieces, roll out to a circle (approx. 13.5 cm Ø) on a floured work surface. Line the moulds with the dough and press the edges together. Prick several times with a fork. Chill for about 1 hour.

2. 2

   In the meantime, clean, wash and cut the rhubarb into small pieces. For the crumbles, mix 100 g flour, 50 g butter, 30 g sugar, 1 packet vanilla sugar, 1 pinch of salt and egg yolk by hand. For the icing, mix sour cream, 50 g sugar, 2 eggs and sauce powder with the whisks of the hand mixer. Sprinkle breadcrumbs over the dough bases, spread rhubarb evenly on top, pour the sour cream icing over it and spread crumbles on top. Sprinkle with brown sugar. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 50-55 minutes. Remove from the oven, allow to cool slightly, remove from the baking tins, dust with icing sugar

3. 3

   1 1/2 hours waiting time