John Myers
Cream Tartlets with Oven Rhubarb
The perfect cream tartlets with oven rhubarb recipe with a picture and simple step-by-step instructions.
Makes 8 pieces
For the dough
- 130 g Flour
- 35 g Sugar
- 0,25 tsp Salt
- 90 g Cold butter
- 1 Egg yolk
For the filling
- 2,5 dl Full cream
- 1 Vanilla pod
- 3 Egg yolk
- 30 g Sugar
For the oven rhubarb
- 450 g Rhubarb
- 3 tbsp Sugar
- 1 Orange
- 0,5 Vanilla pod
- For the dough, put the flour, sugar and salt in a bowl and cut the butter into small pieces. Rub the butter quickly into the flour with cold hands, so that small sprinkles are formed. Add the egg yolks and combine everything into a dough. Wrap in cling film and let rest in the refrigerator for an hour.
- For the filling, put the cream in a pan, scrape out the vanilla pod and add to the cream with the pulp, heat and let it steep, remove the pod. Mix the egg yolks with the sugar in a bowl. Add the hot cream while stirring. Preheat the oven to 180 degrees. Grease 8 molds of a muffin tin with butter and line with batter. Blind bake for 15 minutes, pressing down any raised dough bases. Reduce the oven temperature to 150 degrees. Spread the filling on the dough bases and push the tray into the oven for about 25 minutes until the filling is thick.
- Preheat the oven to 180 degrees for the rhubarb. First cut thick sticks in half lengthways, cut diagonally into pieces and place in an oven dish. Squeeze the orange, add the sugar and the scraped pulp of half a vanilla pod. Pour the juice over the rhubarb, add a few orange zest to the rhubarb. Simmer in the oven for 15–20 minutes until the rhubarb is soft.
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