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Ingredients Jump to Instructions ↓

  1. 1/4 Milk - (7/8 cup)

  2. 1/4 Cream - (7/8 cup)

  3. 4 Egg yolks

  4. 80 Granulated sugar - (2 7/8 oz)

  5. 3 tablespoons 45ml Ground cinnamon Dough

  6. 80 Butter - (2 7/8 oz)

  7. 1 Egg

  8. 1 Salt

  9. 1/2 Vanilla bean - scrapped

  10. 3 tablespoons 45ml Whipping cream

  11. 1/2 Lemon - grated rind

  12. 150 Sifted flour - (5 1/3 oz)

  13. 100 Ground almonds - (3 1/2 oz) Rhubarb Tart

  14. 400 Rhubarb - (7/8 lb)

  15. 50 Granulated sugar - (1 3/4 oz)

  16. 1/4 Heavy cream - (7/8 cup)

  17. 1 Vanilla bean - slit

  18. 4 Egg yolks Butter for the flan ring Flour for dusting

  19. 3 tablespoons 45ml Coarse sugar Strawberry Sauce

  20. 400 Strawberries - (7/8 lb)

  21. 100 Granulated sugar - (3 1/2 oz)

  22. 3 tablespoons 45ml Water

  23. 2 tablespoons 30ml Kirsch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 rhubarb 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 yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180C (355F). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the dough to a thickness of 3 mm (1/8 in) and line flan ring. Form a rim around the edge. Prick with a fork, line with aluminum 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.

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