Rhubarb tart with pistachio ice cream


 

  • Puff pastry  8.8 oz
  • Crème fraîche 3.5 oz
  • Cornflour 1 tbsp
  • Egg yolks 1
  • Sugar  1.75oz
  • Rhubarb  14oz Pistachio ice cream
  • 4 tsp Honey
  • 4 tbsp  Pistachios
  • 4 tbsp, chopped

 

Preheat the oven to  400°f (350°f in a fan oven), gas 6 and line a baking tray with greaseproof paper.

Roll out the pastry and cut out four circles of approx. 12cm in diameter. Place on the baking tray.

Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth.

Spread the mixture over the pastry circles, leaving 1.5cm free at the edge.

Spread the rhubarb over the cream topping.

Bake the tarts in the oven for around 25 minutes until golden brown.

Take the tarts out of the oven and arrange on plates. Put a scoop of pistachio ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.

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