The Rhubarb tart
From chef Conticini.
RECIPE INFO
Servings
6-8
Time to make
1h30
Cooking time
25 min.
LIST OF INGREDIENTS
Sweet dough
| Ingredients | Quantity |
|---|---|
| Butter (82% fat) | 150 g |
| Powdered sugar | 95 g |
| Fleur de sel | 1 g |
| Vanilla powder | 1 pinch |
| Almond powder | 30 g |
| Whole egg | x1 (60 g) |
| All-purpose flour | 250 g |
Almond cream
| Ingredients | Quantity |
|---|---|
| Softened butter | 35 g |
| Superfine sugar | 35 g |
| Almond powder | 35 g |
| Whole egg | x1 (35 g) |
| Rum | 10 g |
Compote
| Ingredients | Quantity |
|---|---|
| Rhubarb | 600 g |
| Superfine sugar | 150 g |
| Water | 36 + 50 g |
| Gelatin (200 blooms) | 6 g |
Decoration
| Ingredients | Quantity |
|---|---|
| Neutral glaze or apricot jelly | – |
