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Rhubarb tartlets

updated

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Ingredients for 1 servings:

  • 175 g butter
  • 175 g sugar
  • 1 packet of vanilla sugar
  • 3 eggs
  • 150 g cornstarch
  • 75 g flour
  • ½ tsp, leveled baking powder
  • 2 stalk(s) rhubarb, peeled and cut into very small cubes
  • 200 g powdered sugar
  • 3 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Muffins, super tender and fluffy; approx. 12 pieces

Cream the butter with sugar and vanilla sugar until fluffy. Then gradually beat in the eggs. Finally, add the flour mixed with baking powder and cornstarch, one tablespoon at a time. Spoon 1 tablespoon of batter into each muffin cup and fill with a small handful of rhubarb pieces. Cover with a dollop of batter. Bake the tarts at 180°C (top/bottom heat) for 30-35 minutes. Sift the icing sugar, mix with lemon juice until smooth, and coat the tarts with it. They taste best freshly baked.

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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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