Sponge tartlets with lemon cream and strawberry-rhubarb compote

Name: Sponge tartlets with lemon cream and strawberry-rhubarb compote
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 3 Eggs (size M); 75 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 300 g Rhubarb; 1-2 TABLESPOONS Raspberry Syrup; 1-2 TEASPOONS Cornstarch; 250 g Strawberries; 1 untreated lemon; 250 g Low-fat curd; 200 g Double cream cream cheese; 150 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

3 Eggs (size M)
75 g + 1 tablespoon of sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
300 g Rhubarb
1-2 TABLESPOONS Raspberry Syrup
1-2 TEASPOONS Cornstarch
250 g Strawberries
1 untreated lemon
250 g Low-fat curd
200 g Double cream cream cheese
150 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Separating eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 75 g sugar, vanillin sugar and salt. Stir in the egg yolks. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Grease 8 tartlet cups (10/12 cm Ø) and sprinkle with flour. Fill in the sponge cake mixture evenly and smooth it down. Place on an oven rack.
2
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-18 minutes. Remove from the oven and let cool slightly on a cake rack. Carefully turn out of the moulds and let cool down. In the meantime, wash and clean the rhubarb and cut it diagonally into pieces about 1 cm thick. Bring 200 ml water, raspberry syrup and 1 tbsp. sugar to the boil. Cook the rhubarb for about 2 minutes. Take out with a skimmer and let it cool down on a large plate or tray. Stir the starch and 1 tbsp. water until smooth and stir into the boiling liquid. Simmer for about 1 minute while stirring, then cover the surface with foil and leave to cool for about 30 minutes. Wash, clean and quarter the strawberries. Wash the lemon.
3
Cook the rhubarb for about 2 minutes. Take out with a skimmer and let it cool down on a large plate or tray. Stir the starch and 1 tbsp. water until smooth and stir into the boiling liquid. Simmer for about 1 minute while stirring, then cover the surface with foil and leave to cool for about 30 minutes. Wash, clean and quarter the strawberries. Wash the lemon. Rub the peel thinly. Halve lemon, squeeze juice. Stir curd cheese, cream cheese, lemon peel, lemon juice and icing sugar until smooth. Spread the cream loosely on the tartlets. Stir rhubarb and strawberries into the cold raspberry sauce. Just before serving, pour the compote over the cream
4
Rub the peel thinly. Halve lemon, squeeze juice. Stir curd cheese, cream cheese, lemon peel, lemon juice and icing sugar until smooth. Spread the cream loosely on the tartlets. Stir rhubarb and strawberries into the cold raspberry sauce. Just before serving, pour the compote over the cream
5
Waiting time approx. 30 minutes