The acidity of the rhubarb and the sweetness of the tomato jam in a tart. A sweet shortcrust pastry, almond cream, rhubarb cream and tomato jam.

For a 20 cm diameter tart (about 6 servings),

The Tomato Jam :

- 400 gr tomato pulp

- 150 gr sugar

- verbena (tea bag or better, fresh)

Clean, peel and remove the seeds of the tomatoes to get about 400 gr pulp. Mix it in a food processor, then put it in a pan with the sugar and the verbena. Cook for about 20 minutes but remove the verbena after 5 minutes.

Must be still fluid, lightly thick. Pass through a sieve and reserve.

The Sweet Shortcrust Pastry :
- 200 gr flour
- 100 gr butter (softened)
- 50 gr icing sugar
- 1 small egg (or 50 gr)
- 20 gr ground almonds
- pinch of salt

Cream the sugar with the butter, then add the flour and the salt and mix, no need to be homogeneous.

Add the egg and the ground almonds...

Knead quickly, do not over mix and spread over a plastic film. Place in the fridge for at least 1 hour.

The Almond Cream :
- 35 gr ground almond
- 35 gr butter (softened)
- 15 gr sugar
- 25 gr egg

Beat all the ingredients together until homogeneous. Reserve.

The Rhubarb Cream :
- 300 gr rhubarb (cleaned and peeled)
- 30 gr sugar
- 1/2 tsp vanilla powder
- 100 gr eggs
- 25 gr sugar
- 60 gr butter
- 1/2 gelatin sheet (1 gr)

Hydrate the gelatin in cold water.

In a pan, cook (medium heat) the rhubarb with 30 gr sugar and the vanilla until it gets the consistency of a jam. Allow to cool down 10 minutes.

Beat the rhubarb paste with 25 gr sugar and the eggs...

Cook over low heat until it starts to boil, add the gelatin (drained), stir until dissolved, then out of the heat add the butter. Mix in a food processor.

The Assembly :
- 3 tbsp lemon juice
- 2 gelatin sheets (4 gr)

Roll out the shortcrust dough 3 mm thick, put it in the tart pan. Prick the bottom with a fork. Place baking paper and ceramic balls or beans. Put in preheated oven (medium heat) for 10 to 15 minutes....

... then remove the balls and baking paper and pipe in the almond cream (with a pastry bag or a spoon). Put back in the oven for 10 minutes more.

Allow to cool down completely. Then pour in the rhubarb cream. Leave room (about 2 mm) for the tomato jam. Put in the fridge for 1 hour ( or 20 minutes in the freezer).

Prepare the tomato jam glaze.

Hydrate the gelatin (2 sheets) in cold water.

Put the tomato jam in a pan with 3 tbsp lemon juice, warm it up. Add the gelatin (drained) stir until dissolved. Allow to reach room temperature.

Then pour over the tart. Put back in the fridge for at least 1 hour.

Decorate according your imagination (here with sugared and fried tomato peel). Remove from fridge 30 minutes before serving.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

0

Unknown

4:02:00 ص

A verrine with rhubarb and strawberry compote, a vanilla diplomate cream and an almond sponge cake biscuit soaked with strawberry syrup.

Makes 4 servings (verrine 7cm diameter, 24cl)

The Rhubarb and Strawberry Compote :

The day before,

- 300 gr rhubarb (peeled)

- 175 gr strawberry

-  50 gr sugar

- 1 tbsp lemon juice

- 1,5 gelatin sheet

Clean and peel the rhubarb. Then cut it in two lengthwise....

Cut it in small pieces, add the sugar, stir and let it macerate 30 minutes in a large bowl.

In a pan, gather the strawberries, the rhubarb its juice and the lemon juice. Cook it over gentle heat for 20 minutes. Hydrate the gelatin in cold water. When the compote is done, add the gelatin. Allow to cool down and then reserve in the fridge.

The Almond Biscuit :
It's possible to make it the day before,
- 30 gr flour
- 20 gr ground almond
- 25 gr sugar
- 1 egg-yolk
- 1 egg-white

Beat the yolk with the sugar, then add the ground almond. Beat the egg-white until stiff then fold it delicately into the previous mixture.

Fold delicately the flour as well, then spread it 1,5 cm thick over an oven tray covered with a baking paper.

Put in preheated oven (medium heat) for 10 - 12 minutes. Allow to cool down 5 minutes, then cut 5 cm diameter discs...

And cut small cubes with the trimmings. Reserve.

The Vanilla Diplomate Cream :
- 270 gr milk
- 55 gr sugar
- 1 egg-yolk
- 20 gr flour
- 10 gr corn starch
- 1/2 tsp vanilla flavor (powder)
- 1 gelatin sheet
- 175 gr cream

Prepare a pastry cream :

Hydrate the gelatin in cold water.

Beat the yolk with the sugar, add the flours. Heat up the milk with the vanilla, then pour it over the yolk mixture, mix quickly then put back in the pan and cook until it thickens (2-3 minutes)... 

When still hot add the gelatin, mix well. Cover with a plastic film directly on the surface of the cream. Leave to cool down.

The Roasted Rhubarb :
- 1 rhubarb stalk
- sugar

Clean the rhubarb, peel it. Cut it lengthwise in 2 or 3. Place them over an oven tray covered with baking paper. Sprinkle generously with sugar both sides. Put in the oven (preheated, high heat) for about 10 minutes. Keep an eye on them. Reserve.

The Crunchy Tuile :
- 25 gr softened butter
- 25 gr icing sugar
- 25 gr egg-white
- 30 gr flour
- red food coloring

Beat the butter with the sugar, then combine the egg-white. Finally add the flour.

Mix in a pinch of red coloring. Spread 1 mm thick (the shape you want, here I used an stencil in a triangle shape) over an oven tray covered with a silicon mat or baking paper. Put in preheated oven (medium heat) for 8-10 minutes (keep an eye on them, they can burn quickly). Reserve.

The Assembly :
- Some strawberries

Slice some strawberries, cut the roasted rhubarb in squares and decorate the bottom of the verrine...

Finalize the diplomate cream :
Whip the cream until it forms peaks then fold it delicately into the pastry cream (cooled down)...

With the help of a pastry bag, pour a first layer of diplomate cream. Then brush the almond sponge cake with a syrup made of 50 gr water, 25 gr sugar, and 50 gr strawberry coulis (previously sifted). Place the sponge cake over the first layer of cream, then pour a layer of rhubarb compote, then apply a last layer of diplomate cream to the top. Put in the fridge for at least 2 hours.

Caramelize some of the sponge cake cubes in a bit of butter and sugar (must turn crunchy) and brush with syrup the rest of the sponge cake cubes.

Then decorate the top of each verrines with the red crunchy tuiles, some strawberries cut in small rings with a pastry cutter, some caramelized sponge cake cubes and some sponge cake cubes brushed with the syrup.

The Initial Project:

Copyright © 2008-2013 Pastry & Sports | All rights reserved |

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Unknown

4:13:00 ص