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, 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 a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime boil up 250 ml apple juice in a pot.

2. 2

   Stir red fruit jelly powder with 4 tablespoons of apple juice and sugar until smooth. Add the mixed powder to the boiling apple juice and bring to the boil once. Add the rhubarb pieces and simmer for about 5 minutes 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

3. 3

   25 minutes waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
45 g

FATS
13 g

PROTEINS
4 g