Rhubarb tartlet with white chocolate cream

Name: Rhubarb tartlet with white chocolate cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g white couverture; 200 g Whipped cream; 150 g Rhubarb; 1⁄8 l + 1 tablespoon rhubarb drink; 1 TABLESPOON Sugar; 1 TEASPOON Cornstarch; 25 g Pistachio kernels; 16 (approx. 100 g) Butter wafers; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g white couverture
200 g Whipped cream
150 g Rhubarb
1⁄8 l + 1 tablespoon rhubarb drink
1 TABLESPOON Sugar
1 TEASPOON Cornstarch
25 g Pistachio kernels
16 (approx. 100 g) Butter wafers
7-10 Tbsp Icing sugar

Directions

1
Chop the chocolate coating. Heat the cream in a pot. Melt the couverture in it while stirring. Pour into a mixing bowl and cover and chill for at least 4 hours (preferably overnight).
2
For the compote, clean, wash and cut rhubarb into small pieces. 1⁄8 l Bring the rhubarb drink and sugar to the boil. Stir 1 tbsp. of it with starch until smooth. Stir back into the boiling juice, bring to the boil and simmer for about 1 minute while stirring.
3
Add rhubarb and simmer for 2-3 minutes. Pour compote into a bowl and let it cool down.
4
Finely grind the pistachios in the universal chopper. Whip the chocolate glaze cream with the whisks of the mixer for 4-5 minutes. Pour cream into a piping bag with a large perforated spout, squirt onto 8 butter wafers, add some compote and cover with 1 additional butter wafer each.
5
Dust with icing sugar and sprinkle with pistachios.