Hach, again a post that arose from a wonderful baking action on Instagram. I’m a big fan of these events, because of course you not only meet new people, but you can also dare to do something new. This time a rhubarb tart with pudding filling was served. I have to admit to my own misfortune that I have never really baked with rhubarb. I do not know why, because it tastes wonderful. Since the sour note of rhubarb goes so well with the sweetness of strawberries , I combined the two together.
Rhubarb Strawberry Sprinkles Tartlets
The result is a true dream
I did not quite stick to the recipe that was suggested. For the dough my unreleased apple Crumble recipe had to serve and the filling was created in accordance with the cream filling the Ofenberliner . In order to make the rhubarb softer later on and by no means fibrous, I mixed it together with the strawberries with a little sugar and let this mixture soak for about an hour.
OMG, this pudding ! I do not know where to start. When I tried this for the first time, I was a bit worried that it would work. After all, you have to turn on the one hand, the egg yolk with sugar and at the same boil milk and cream. Strangely, it works and you can not really do anything wrong.
So do not be afraid of the homemade pudding! It is worth it!
The small Tartelettes taste especially delicious the next day ♥ Then the whole thing could go through, but the pudding does not give way to the floor.
I am so in love myself, these little treasures are baked again at the weekend. They are just so damn delicious ♥ Rhubarb is definitely my new favorite fruit … er vegetables!
- 250 g rhubarb
- 150 g of strawberries
- 40 g of sugar
- 300 g of flour (type 405)
- 60 g of tender oatmeal
- 150 g of sugar
- 180 g of butter
- 1 tbsp rum or water
- Trapped liquid of rhubarb strawberry filling
- 2 egg yolks
- 40 g of sugar
- 100 ml of cream
- 125 ml of milk
- 2 tablespoons rum or milk
- ¼ tsp ground vanilla
- 15 g of corn starch
- 15 g of flour (type 405)
- Wash and slice the rhubarb (beforehand cut long thick bars). Put together with 40g of sugar in a bowl and leave for at least 1 h.
- Then drain over a sieve, hold back the remaining syrup for the pudding.
- Put all the dry ingredients with the butter in a bowl and mix gently. Add 1 tbsp of rum and mix everything into a crumbly dough.
- Use / 4 of the dough to line the Tartelette molds with dough. Press this well and straighten at the top. Set the remaining dough aside.
- Place the tartlets in the refrigerator until further use.
- Mix together flour and cornstarch and set aside.
- Leftover rhubarb strawberry syrup with cream to 100 ml. Add 125 ml milk, 2 tablespoons rum and ¼ teaspoon ground vanilla and slowly heat everything in a pot.
- Meanwhile whisk egg yolks and sugar at the highest level until light yellow (takes about 4 – 5 minutes) and then stir in the flour and starch (the milk should now be ready).
- As soon as the milk-cream mixture begins to boil (the mixture may easily flocculate, which does not change the result), immediately remove from the heat and add to the egg-flour mixture with constant stirring. Beat until both are mixed together, then return the mixture to the pot. Bring to a boil with constant stirring (attention: risk of burning), while the mass thickens visibly. Once the mass has thickened (consistency as classic pudding) remove from the heat, fill in a bowl and cover with cling film.
- Preheat oven to 175 ° C circulating air.
- Remove the tartlet from the fridge. Add 1 – 2 tablespoons of pudding and lightly spread on the floor. Sprinkle with the fruit and sprinkle over it.
- Put in the oven and bake for about 25 minutes until the crumbles turn golden yellow. Remove from the oven and let cool on a grill for about 45 minutes. Release from the mold and enjoy immediately or the next day.