Snacks // Tartlets

Tartlets with rhubarb

  • corn flour - 1 1/2 cups
  • flour - 1 cup
  • sugar - 1/4 cup (2 tablespoons)
  • salt - 1 teaspoon
  • chilled butter -120 grams
  • heavy cream - 1/4 cup (2 tablespoons)
  • egg yolks - 2 pieces
  • stalks of rhubarb - 650 grams (stuffing)
  • dark brown sugar - 1 cup (stuffing)
  • vanilla pod- 1/2 units (stuffing)

1. To make the filling, finely chopped rhubarb.1 1/2 cups put aside 3 cups placed in a large pan.Add brown sugar, vanilla pod and seeds.Cook over low heat, covered for 15 minutes.Remove the lid and increase the heat to medium, cook for 15 to 17 minutes, until the mixture becomes thick.Remove the vanilla pod and mix with the remaining rhubarb.Spoon the filling into a large bowl and cool.2. Mix the flour in a food processor, sugar and salt.Add the butter, cut into pieces, and stir until the mixture will resemble sand.Add the cream and egg yolks and mix until smooth.You can also mix the dough by hand, using a butter knife to the test.3. Divide the dough into 10 equal parts.A

lightly floured work surface and roll each circle with a diameter of about 12 cm. 4. Put 3 tablespoons of filling in center of each circle.5. Fold edge forming ruffles in the upper part.Put on a baking tarts, lined with parchment paper.Freeze for at least 1 hour or up to 2 weeks, wrapped in polyethylene.6. Preheat oven to 190 degrees and bake for about 35 minutes tartlets until filling begins to boil.Serve warm or at room temperature.Store in an airtight container tartlets for 2 days.

Servings: 10

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