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Rhubarb cream tartlets

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Ingredients for 4 servings:

  • 8 tartlette(s) (shortcrust pastry tartlets)
  • 400 g rhubarb
  • 5 tbsp sugar
  • 1 packet of vanilla sugar
  • ½ pack of pudding powder
  • 3 tbsp milk
  • 200 g cream
  • n. B. Walnuts, ground
  • some strawberries or wild strawberries
  • n. B. Cream for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cut the rhubarb into small cubes and mix with 4 tablespoons of sugar. Let it stand for a while, then simmer until soft. Mix the custard powder with 3 tablespoons of milk and 1 tablespoon of sugar until smooth. Remove the rhubarb compote from the heat, whisk in the mixed custard powder, and bring to a boil for 1 minute while stirring. Allow to cool. Whip the cream until stiff and fold into the cooled cream. Cover the tartlets with ground walnuts and spread the rhubarb cream on top. Decorate with cream and a few small wild strawberries, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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