Family Best Time >> Food

Rhubarb tart and raspberry crumble


Ingredients:6 people
  • almond cream
  • raspberries
    500 g
  • eggs
    4 (180g)
  • sugar
    100 g
  • liquid cream
    375 g
  • flour
    250 g
  • butter
    250 g
  • icing sugar
    250g
  • raspberry pulp
    100 g
  • rhubarb compote, rhubarb
    1 kg
  • powdered sugar
    300g
  • butter
    120g
  • honey
    50g


Preparation:


    For device:

    Mix the ingredients 180 g of eggs, 100 g of sugar and 375 g of liquid cream using a whisk, sieve, set aside

    Raspberry crumble(*):

    Mix the ingredients flour 250 g, icing sugar 250 g, raspberry pulp 100 g in the order listed, mix with your fingertips until you obtain a lumpy dough, bake on a silpat at 160°C for 15 minutes.

    Rhubarb Compote

    1 kg rhubarb, 300g caster sugar, 120g butter and 50g honey

    Collect the ribs of the rhubarb, peel them and cut them into sections, put in a container with the sugar (300 g), refrigerate for at least 6 hours, heat the butter (120 g) with the honey (50 g), add to rhubarb and cook over low heat; let stew.

    Assembly:

    Line a tart ring 20 cm in diameter with shortcrust pastry, pre-bake in an oven at 180°C, garnish with a layer of almond cream 0.5 cm thick, finish baking in an oven at 165°C for about 10 minutes.

    Spread 0.5 cm of rhubarb compote, sprinkle with raspberries, cover with the mixture and continue cooking in an oven at 160°C for about 20 minutes.

    Uncover the pie, cover the top with the cooked raspberry crumble,

    Decorate with a few whole raspberries.