Rhubarb Baskets
10 servings
95 minutes
Rhubarb tartlets are an exquisite dessert of European cuisine that embodies the harmony of crispy pastry, delicate cream, and the light tartness of rhubarb. This treat combines a rich baking tradition with the refined taste of fresh ingredients. The fragile tartlets made from aromatic dough, soaked in a layer of melted chocolate, form the perfect base for airy rhubarb cream. The light tartness of rhubarb balances the sweetness of cream and chocolate, creating an unparalleled gastronomic pleasure. The composition is completed by the exquisite texture of chopped pistachios. This dessert is suitable for both cozy family tea gatherings and festive tables, impressing guests with its taste and elegant appearance.
1
Prepare the dough from flour, a third of sugar, yolk, and softened butter. Add salt and vanillin. Place the dough in the refrigerator for 1 hour.
- Wheat flour: 125 g
- Sugar: 150 g
- Butter: 50 g
- Salt: to taste
- Vanillin: to taste
- Egg yolk: 1 piece
2
Wash and sort the rhubarb stalks and cut them into small pieces. Mix with sugar and add water (3-4 tablespoons). Add salt, cinnamon, and cook for about 10 minutes.
- Rhubarb: 200 g
- Sugar: 150 g
- Salt: to taste
- Cinnamon: pinch
3
Soak the gelatin in warm water, squeeze it out, and add it to the rhubarb syrup. Mix thoroughly and cool the mixture.
- Leaf (sheet) gelatine: 4 pieces
4
Preheat the oven to 220 degrees.
5
Place the thinly rolled dough into greased molds. Prick the dough with a fork and bake in the lower part of the oven for about 20 minutes.
6
Melt the chocolate in a water bath and coat the inside of the cooled baskets.
- Dark chocolate: 100 g
7
Whip the cream and combine it with the rhubarb mixture. Place the cream in baskets and sprinkle with chopped nuts.
- Cream: 250 ml
- Pistachios: 50 g
