Rhubarb tartlets

Name: Rhubarb tartlets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g white couverture; 200 g Whipped cream; 150 g Rhubarb; 125 ml + 1 tablespoon rhubarb juice; 1 TABLESPOON Sugar; 1 TEASPOON Cornstarch; 20 g Pistachio kernels; 16 (approx. 100 g) Butter wafers; 7-10 Tbsp Icing sugar; 7-10 Tbsp Disposable piping bag

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g white couverture
200 g Whipped cream
150 g Rhubarb
125 ml + 1 tablespoon rhubarb juice
1 TABLESPOON Sugar
1 TEASPOON Cornstarch
20 g Pistachio kernels
16 (approx. 100 g) Butter wafers
7-10 Tbsp Icing sugar
7-10 Tbsp Disposable piping bag

Directions

1
Chop the chocolate coating. Heat the cream in a pot. Add couverture and melt while stirring. Pour into a mixing bowl, cover and leave to cool for at least 4 hours (preferably overnight).
2
Meanwhile wash and clean the rhubarb and cut it into small pieces. Bring 125 ml juice and sugar to the boil. Stir starch and 1 tbsp. rhubarb juice until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute while stirring.
3
Add rhubarb, bring to the boil and simmer for 2-3 minutes. Remove from the heat and pour into a bowl. Place in a cool place for about 30 minutes.
4
Finely grind the pistachios in the universal chopper. Beat the chocolate glaze cream with the whisk of the hand mixer for 4-5 minutes until stiff. Pour cream into a piping bag with perforated spout, squirt onto 8 butter wafers, add some compote and cover each with another butter wafer.
5
Dust with icing sugar and ground pistachios.