Rhubarb tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, 3 tablespoons of sugar, 1 packet of vanillin sugar and salt in a bowl. Add the egg yolks and butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough.

2. 2

   Wrap in foil and chill for about 30 minutes. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 16 cm Ø).

3. 3

   Line 4 moulds with it, press the rim well. Cut off any excess dough. Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well.

4. 4

   Cut the baking paper to the size of the ramekins. Place in the moulds and add dried peas. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes until they are blind.

5. 5

   Clean, wash and cut the rhubarb into small pieces. Boil up the raspberry syrup. Cover the rhubarb pieces and steam for 3-4 minutes. Stir occasionally. Mix starch with some water. Bind the syrup with it, pour into a bowl and let it cool down.

6. 6

   Remove baking paper and dry peas. Bake the Tartelettes at the same temperature for about 5 minutes. Remove and let cool off. Mix mascarpone, 3 tablespoons of sugar, 1 packet of vanillin sugar and sour cream.

7. 7

   Remove the Tarteletts from the moulds. Pour the mascarpone cream into the moulds. Add the rhubarb compote.

Nutrition Facts

KCAL
560 kcal

CARBS
56 g

FATS
33 g

PROTEINS
6 g