John Myers
Contents
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Ingredients
Dough:
- 300 g Flour
- 150 g Butter
- 85 g Sugar
- 1 Pc. Egg
Rhubarb filling:
- 750 g Rhubarb
- 3 tbsp Vanilla sugar
- 1 Msp Grated tonka beans
- 1 packet Pudding powder
Meringue hood:
- 3 Pc. Egg Whites
- 80 g Sugar
- 1 tbsp Starch
Strawberry ice cream:
- 400 g Strawberries
- 1 Pc. Egg
- 150 g Sugar
- 1 pinch Salt
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 400 ml Cream
Instructions
- Put all the ingredients together, knead into a smooth dough with the food processor and place in the refrigerator overnight.
- In the meantime, make the meringue. To do this, beat the egg white until foamy and slowly pour in the sugar and starch. Pour the mixture onto the hot tartlets and bake for another 10 minutes at 150 degrees (convection).
- Roll out the dough, cut out small round slices and place them in the matching buttered baking molds. Pour in the rhubarb mixture and bake for about 10 minutes at 170 degrees (convection).
- Wash, clean, chop and puree the strawberries. Beat the egg, salt and sugar until light yellow and mix with the remaining ingredients. Cool down to refrigerator temperature. Put the ice cream mass in the ice cream machine and let it freeze for about 1 hour.
- Arrange everything together, dip a few strawberries in melted chocolate and serve with it.
Nutrition
Serving: 100gCalories: 215kcalCarbohydrates: 27.8gProtein: 2gFat: 10.4g
