Succumb to the rhubarb and almond cream tart from a renowned chef. This recipe is easy to make for a delightful dessert.
Prepare the pastry dough: Cut the butter into pieces, and cream it in a mixing bowl. Add the powdered sugar and vanilla seeds, then mix everything well. Incorporate the egg, then add the flour all at once. Mix without overworking the dough. Form a ball, wrap it in plastic wrap. Place it in the refrigerator for at least 3 hours.
Prepare the almond cream: Pour the sugar into the bowl of a mixer fitted with a whisk, add the almond flour and softened butter. Mix. Add the eggs one by one, then the flour, while continuing to mix. Set aside.
Take the pastry out of the refrigerator 20 minutes before using it. Roll it out and form a circle about 30 cm in diameter on a lightly floured surface. Place a sheet of parchment paper on top and sprinkle it with 50 g of powdered sugar. Place the pastry on top.
Preheat the oven to 250°C (thermostat 8-9). Place a baking sheet in the oven. Peel the rhubarb and cut it into small pieces about 1 to 2 cm long.
Spread the almond cream over the pastry, leaving 2 cm of pastry around the edges. Arrange the pieces of rhubarb on the almond cream and fold the 2 cm edge over the rhubarb. Sprinkle with the remaining butter cubes and 50 g of sugar.
Place the parchment paper with the tart on the hot baking tray. Bake for 15 minutes, then lower the temperature to 180°C (360°F). Continue baking for 15 minutes, then add the pistachios and bake again for 15 minutes. Remove from the oven and let cool at room temperature.
To finish "Rhubarb Tart with Almond Cream." Published by "La Martinière" on October 21, 2022.
0 servings
6
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EN