Go Back
+ servings
5 from 3 votes

Rhubarb Tart with Marzipan and Frozen Yoghurt (Annie Hoffmann)

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 3 people

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: 100g | Calories: 137kcal | Carbohydrates: 25.2g | Protein: 1.3g | Fat: 3.1g