Rhubarb Tartelettes | Crop's
Delicate pastry tarts filled with rhubarb compote and frangipane, crowned with a glossy rhubarb glaze – a sweet, delicious and wholesome dessert.
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Cooking tools:
- Stand mixer
- Tart ring
- Rolling pin
- Kitchen scale
- Fine-mesh sieve
- Cookie cutter
- Plastic wrap
- Offset spatula
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
Ingredients
- unsalted butter 225g
- icing sugar 150g
- whole eggs 75g
- all-purpose flour 390g
- salt 3g
- baking powder 3g
- frozen rhubarb 550g
- orange puree 3 tbsp
- vanilla extract 1 tbsp
- water 375ml
- granulated sugar 210g
- gelatine 6g
- soft butter 60g
- egg 1
- brown rum 1.5 tsp
- almond powder 120g
- orange peel 1
- lemon peel 1
- vanilla pod 1
- rhubarb juice
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