Rhubarb tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, salt, icing sugar and baking powder. Add eggs and butter in small pieces. Knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Meanwhile clean and wash the rhubarb.

2. 2

   Bring cherry nectar, sugar and vanilla pulp to the boil. Add the rhubarb and simmer covered for about 2 minutes. Stir the starch with a little water until smooth, remove from heat and stir in the starch. Simmer for about 1 minute while stirring. Pour into a bowl and let cool down lukewarm. Grease 8 tart tin forms (bottom 8 cm Ø, top 10 cm Ø) and dust with flour. Roll out the dough on a floured surface and cut out 8 circles (about 11 cm Ø). Line the moulds with them. Cut out flowers from the remaining dough. Divide the rhubarb compote into the ramekins and decorate with short pastry flowers.

3. 3

   Roll out the dough on a floured surface and cut out 8 circles (about 11 cm Ø). Line the moulds with them. Cut out flowers from the remaining dough. Divide the rhubarb compote into the ramekins and decorate with short pastry flowers. Mix egg yolk with milk and brush the flowers and the edge of the pastry with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Allow to cool and remove the tartlets from the ramekins

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
410 kcal

CARBS
59 g

FATS
16 g

PROTEINS
8 g