Rhubarb Frangipane Tart
Rhubarb Frangipane Tart
There is one dessert that I could have in the blink of an eye and that is frangipane tart. I love that the addition of rhubarb creates a wonderful balance of flavours between the sweet frangipane and pastry base and the tanginess of the rhubarb. The sweet shortcrust pastry recipe is a super easy Thermomix recipe and you can use it for any other tart if you like. It also makes gorgeous biscuits. You could also swap out the lemon zest for some orange zest to complement a wonderful chocolate tart.
You can prepare the tart case up to a day ahead and leave it uncooked in the fridge to cool. The pastry can also be frozen in a disc shape and you can take it out anytime when you need a quick fix for a lovely dessert.
Shortcrust Pastry
125 g unsalted butter (cut into cubes) 250 g plain flour
1 large egg
75 g icing sugar
1 tsp vanilla bean paste (or vanilla extract)
1/2 lemon (zest only)
10 g whole milk (or thickened cream)
Frangipane
175 g caster sugar
20 g plain flour
175 g unsalted butter (in small cubes)
4 large eggs
175 g ground almonds
1/2 tsp almond extract (optional)
400 g rhubarb
Place the butter cubes in the freezer for 5-10 minutes then remove and place in the mixing bowl.
Add the plain flour, eggs, icing sugar, vanilla bean paste, lemon zest and milk then combine 20 Sec. / Speed 6. The mixture should resemble crumble and may not be fully incorporated.
Run your hands under cold water then tip the mixture onto t...
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