Shortcrust tartlets with roasted rhubarb compote. Definitely worth a try!
Ingredients
Shortcrust Pastry
- Powdered sugar – 50 g
- Eggs – 2 pieces
- Butter – 70 g
- Cake flour – 120 g
- Salt – a pinch
Roasted Rhubarb
- Brown sugar – 100 g
- Rhubarb – 500 g
Rhubarb Compote
- Rhubarb – 300 g
- Water – 50 ml
- Gelatin – 5 g
- Heavy cream (30% fat) – 200 ml
Additional
- Strawberries – 70 g
- Lemon balm – 5 g
Preparation
Step 1: Knead the Shortcrust Pastry Sift the flour and make a well in the center. Add butter, powdered sugar, egg yolks, and a pinch of salt. Chop all ingredients with a knife. When the ingredients start to combine, knead the dough (not too much to prevent it from becoming tough). Wrap the kneaded dough in plastic wrap and refrigerate for 45-60 minutes.
Step 2: Roll Out the Pastry Roll out the chilled dough to a thickness of 3-4 mm and place it in tartlet molds. Chill the molds in the refrigerator for about 20 minutes.
Step 3: Bake the Tartlets Place the chilled tartlets directly from the refrigerator into an oven preheated to 170°C (fan-forced) or 180°C (conventional) for about 12-14 minutes. Monitor the pastry; the tartlets should have a golden color. Remove the molds from the oven and let them cool.
Step 4: Roast the Rhubarb Evenly spread the sliced rhubarb on a baking sheet and sprinkle it with brown sugar. Place it in an oven preheated to 160°C (fan-forced) or 170°C (conventional) for about 30 minutes (occasionally stir during baking). Before the first stirring, remove a few pieces of rhubarb for decoration. Remove the baking sheet from the oven and let it cool. You should have about 300 g of roasted rhubarb. Transfer the rhubarb to a container, then blend it.
Step 5: Prepare the Rhubarb Compote Soak the gelatin in 50 ml of water. Dissolve the swollen gelatin in a double boiler or microwave. Add it to the blended rhubarb and mix thoroughly.
Step 6: Prepare the Tartlets Whip the heavily chilled cream and combine it with the remaining ingredients. Mix well. Using a pastry bag with a smooth tip with a diameter of 1 cm, pipe the compote onto the pre-baked tartlets. Place the compote-filled tartlets in the refrigerator for about 40 minutes.
Step 7: Decorate the Tartlets After removing the tartlets from the refrigerator, decorate them with fresh strawberries, rhubarb, and lemon balm leaves.
