Rhubarb Tartlet

Rating: 3.43 / 5.00 (14 Votes)

Total time: 5 min


For coating:



To decorate:


For the dough, whisk flour with baking powder, sift into a wide bowl, add egg, vanilla sugar, sugar and butter and work the ingredients well with a mixer with dough hook at the beginning on lowest, then on highest speed. Then knead the dough on the tabletop until it is smooth. If it sticks, chill it for a while.

Roll out the dough to a thickness of 3 mm, cut out with a round cutter (diameter 10 cm), place on a greased baking tray, prick a few times with a fork and bake in an oven heated to 175-200 degrees for 10-15 min.

Stir the cooking chocolate in a small saucepan in a hot water bath until smooth and coat the cooled cookies with it at the edge 1 cm wide.

Rinse rhubarb, pat dry, cut into pieces about 2 cm long, but do not peel, and sprinkle with sugar. Once the rhubarb has drawn juice, bubble it up and steam at a low temperature until soft (it should not fall apart). Cool slightly. Measure out rhubarb juice.

Cook cake glaze with the drained rhubarb juice and sugar as directed, mold the rhubarb into the center of the cookies and spread the glaze evenly over the top.

Whip whipped cream 1/2 minute, mix vanilla sugar with cream stiffener, sprinkle in, whip whipped cream until stiff and pipe around rhubarb.

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