Tart Of Rhubarb With Strawberries And Cinnamon Ice-Cream

TART OF RHUBARB WITH STRAWBERRIES AND CINNAMON ICE-CREAM

6 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

--CINNAMON ICE-CREAM--

1/4 liter Milk (7/8 cup)

1/4 liter Cream (7/8 cup)

80 grams Granulated sugar (2 7/8 oz)

3 tablespoons Ground cinnamon

--DOUGH--

80 grams Butter (2 7/8 oz)

1 Egg

1 dash Salt

1/2 Vanilla bean -- scrapped

3 tablespoons Whipping cream

1/2 Lemon -- grated rind

150 grams Sifted flour (5 1/3 oz)

100 grams Ground almonds (3 1/2 oz)

--RHUBARB TART--

400 grams Rhubarb (7/8 lb)

50 grams Granulated sugar (1 3/4 oz)

1/4 liter Heavy cream (7/8 cup)

1 Vanilla bean -- slit

4 Egg yolks

Butter for the flan ring

Flour for dusting

3 tablespoons Coarse sugar

--STRAWBERRY SAUCE--

400 grams Strawberries (7/8 lb)

100 grams Granulated sugar (3 1/2 oz)

3 tablespoons Water

2 tablespoons Kirsch

Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.

Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually

stir in the hot liquid into the egg mixture. Return to saucepan, over LOW

HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter and sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add

vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.

Rapidly work into a smooth solid dough. Cover and chill for 1 hour.

STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add

sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine

sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread

the bottom of a flat pan with sugar and place rhubard on top. Add water and bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid

with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg

180 oC

26 cm, 10 1/4 in

dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around

the edge. Prick with a fork, line with aluminium foil, fill with dry beans

and bake blind for 10 minutes. Remove beans and foil, spread the bottom with

the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with

coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the

tart, transfer on plates. Spoon some strawberry sauce on one side, scoop

ice-cream and set on sauce.

- - - - - - - - - - - - - - - - - - Unless otherwise noted the recipes came with Mastercook or were collected from the "net". Also, my cookbooks contain

hundreds of recipes so unless noted I have not yet prepared

the attached! Jerry