Rhubarb puff pastry tartlets with vanilla ice cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Grease 4 troughs of a muffin tin. Roll out the puff pastry and cut into 4 squares (10 x 10 cm). Roll up the rest of the puff pastry, wrap it tightly in foil and put it in the fridge and use it for other purposes. Place the pastry in the muffin cups, press it lightly and carefully prick the bottom with a fork. Brush the puff pastry with cream and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime, clean, wash and cut the rhubarb into pieces.

2. 2

   Bring 250 ml apple juice to the boil in a saucepan. Add the rhubarb pieces and bring to the boil. In the meantime stir red fruit jelly powder and starch with 4 tablespoons apple juice and sugar until smooth. Add the mixed powder to the boiling apple juice, bring to the boil once and let it cool down. Remove the puff pastry shells from the oven, let them cool down for about 5 minutes and lift them out of the moulds. Spread the cold compote on the puff pastry shells and place a scoop of vanilla ice cream on each one

3. 3

   25 minutes waiting time

Nutrition Facts

KCAL
370 kcal

CARBS
52 g

FATS
15 g

PROTEINS
4 g