The rhubarb season is short, so you have to make the most of it. Candied rhubarb in a sugar syrup, a hazelnut cream with a hint of coconut oil, a crispy puff pastry: all of this forms an ultra indulgent tart that gets devoured very quickly.
Wash the rhubarb, dry it, and cut it into sticks the size of your mold.
In a saucepan, bring water, 50g of sugar, and the seeds from a vanilla pod to a boil. Add the rhubarb and poach for 3 to 4 minutes in the sugar syrup. Place on absorbent paper and let drain.
Prepare the hazelnut cream. Coarsely chop the hazelnuts. Blend them with the hazelnut powder, nut oil, coconut oil, and the remaining sugar. Depending on your preferences, you can blend until smooth or leave some hazelnut pieces.
Finally, spread the puff pastry in your mold and prick it with a fork. Pour in the hazelnut cream and smooth it out. Place the rhubarb sticks on top. Bake for about 25 minutes.
0 servings
8
TH 
EN