Zuma’s Almond & Rhubarb Tart
Chef Julien Philippe shares the secrets to this luscious spring dessert.
Ingredients
- 400g almond powder
- 400g icing sugar
- 4 medium eggs
- 200g butter
- 500g rhubarb
- 500g strawberry
- 150g sugar
- 100g rhubarb syrup
- 25g sugar
- 10g agar agar
- 140g sugar
- 140g kokuto sugar
- 300g butter
- 120g yolks
- 8g salt
- 140g ground almonds
- 200g gluten-free flour
- 200g rice flour
- 50g glutinous flour
- 15g baking powder
- 200g sugar
- 150g egg whites
- 45g pistachio
- 2000g milk
- 400g Minori rice
- 80g honey
- 200g sake
- 500g sugar
- 500ml water
- 1000g rhubarb sliced
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