John Myers
Contents
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Ingredients
- 1 location Puff pastry
- 4 Pc. Rhubarb sticks
- 4 tbsp Sugar
- 200 ml Water
- 1 Pc. Star anise
- 1 Pc. Cinnamon stick
- 1 Pc. Vanilla pod
- 50 g Peeled almonds
- 50 g Pistachios
- 50 g Powdered sugar
- 25 ml Invert sugar syrup 70%
- 400 g Yogurt 10% fat
- 200 g Frozen rhubarb
- 200 g Frozen raspberries
- 100 g Powdered sugar
- 50 ml Invert sugar
Instructions
- Preheat the oven to 220 degrees circulating air.
- Cut a stick of rhubarb into large pieces, bring to the boil with 200 ml of water and 4 tablespoons of sugar, anise and cinnamon.
- 3 Slice sticks of rhubarb and spread on a baking sheet, add 50 g frozen raspberries. Pour off the cooked rhubarb through a sieve, pour the stock over the rhubarb on the baking tray and gratinate in the oven at 200 degrees with the scraped out vanilla pod.
- Finely grind the almonds and pistachios, add powdered sugar, knead thoroughly with the invert sugar and then roll out thinly.
- Cut out the puff pastry with a cutter ring, also cut out the marzipan, place on top, finally the rhubarb compote from the oven.
- Bake in the oven at 220 degrees for 10 minutes.
- Reduce the remaining rhubarb sauce and thicken with butter.
- Mix the frozen raspberries, frozen rhubarb, yogurt, powdered sugar and invert sugar in a blender to form a sorbet.
- Sprinkle the tartes with powdered sugar. Spoon the sauce in the middle of the plate and place the sorbet and tart next to it.
- Image rights: Wiesegenuss
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 25.2gProtein: 1.3gFat: 3.1g
