Strawberry-rhubarb tartlets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, 100 g sugar, 1 packet vanilla sugar, salt and egg in a bowl. Add fat in small pieces and knead everything into a smooth shortcrust pastry. Cover and put in a cool place for about 30 minutes. In the meantime grease 7 tartlet cups (approx. 12 cm Ø). Roll out the short pastry on a floured work surface. Cut out circles (13-14 cm Ø) and line the moulds with them.

2. 2

   Cut off any excess dough. Prick the pastry base several times with a fork. Place the cakelets on the grid of the oven and bake in the preheated oven (electric: 200 °C / gas: level 3) for 18-20 minutes. Turn out of the tartlets and let them cool down. Break 80 g dark chocolate into pieces and melt in a hot water bath. Spread the chocolate on the cakelets and allow to dry. Clean, wash and cut the rhubarb into pieces. Bring rhubarb, 100 ml water, remaining sugar, vanillin sugar and lemon zest to the boil. Stir cornflour and 4 tablespoons of cold water until smooth, stir into the rhubarb and bring to the boil again. Leave to cool slightly. Wash the strawberries, dab dry, clean and cut in half.

3. 3

   Spread the chocolate on the cakelets and allow to dry. Clean, wash and cut the rhubarb into pieces. Bring rhubarb, 100 ml water, remaining sugar, vanillin sugar and lemon zest to the boil. Stir cornflour and 4 tablespoons of cold water until smooth, stir into the rhubarb and bring to the boil again. Leave to cool slightly. Wash the strawberries, dab dry, clean and cut in half. Divide the rhubarb compote into the tartlets, cover with strawberries and chill for about 1 hour. In the meantime, cut small curls from the remaining dark and white chocolate with a peeler. Arrange the tartlets on a plate and sprinkle with chocolate rolls. Serve garnished with a strawberry and lemon balm. Makes about 7 pieces

4. 4

   Divide the rhubarb compote into the tartlets, cover with strawberries and chill for about 1 hour. In the meantime, cut small curls from the remaining dark and white chocolate with a peeler. Arrange the tartlets on a plate and sprinkle with chocolate rolls. Serve garnished with a strawberry and lemon balm. Makes about 7 pieces

Nutrition Facts

KCAL
490 kcal

CARBS
67 g

FATS
22 g

PROTEINS
6 g