Rhubarb tartlets

Ingredients for 12 servings:

• 400 g rhubarb, cleaned and peeled
• 200 g sugar
• 1 vanilla pod(s)
• 400 g mascarpone
• 6 egg yolks
• Puff pastry for the tartlets

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Line 12 tartlet cases with puff pastry, pierce the bases several times with a fork. Fill the tartlets with dried beans, peas, etc. and blind bake until light brown. Remove the tartlets from the oven, but do not remove them from the cases. Let cool slightly, and remove the pulses. (The pulses can be reused for another blind baking.) Clean and skin the rhubarb, cut into 5 cm long pieces. Split open the vanilla pod, mix the seeds with a little sugar. Place the rhubarb in a saucepan with the sugar, vanilla sugar, and vanilla pod. Add 2-3 tablespoons of water and bring to a boil. Sauté the rhubarb until soft. Remove the vanilla pod, let the rhubarb cool slightly, and mix well with the egg yolks and mascarpone. Fill the tartlets with the cream and bake at 130 degrees Celsius for about 50 minutes. Serve the tartlets lukewarm with some vanilla ice cream or Cointreau ice cream.