🌿 New June menu in the Premium Area
You’re hosting, but don’t you have a life of your own?
This menu has been designed so that most of it can be prepared in advance. On the day itself, all you need to do is put the finishing touches to it at your leisure and enjoy the company of your guests.
Simple rhubarb tart (traditional method & Thermomix)
Description
Oh, rhubarb will soon be back! And with it, this ultra-simple tart that's sure to please real fans of this tangy fruit. But be warned, there's a high risk of addiction! The combination of the slightly tangy acidity of the rhubarb and the caramelised crunch of the shortbread pastry is absolutely irresistible. A seasonal dessert that's just as appetising as an afternoon snack as it is at coffee time.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the shortbread pastry: mix the flour, butter, salt, sugar and egg until smooth.
2. Form into a ball, wrap and leave to rest in the fridge for about 30 minutes.
3. Roll out 3/4 of the pastry and line a 26 cm tart tin.
4. Sprinkle 110 g of sugar over the base of the tart, add the rhubarb and spread a further 90 g of sugar over the top.
5. Using the remaining dough, make strips to form a lattice (or use a special lattice roller).
6. Brush with a little milk and sprinkle with the remaining sugar.
7. Bake the tart for 40 minutes at 180°C, then cover with aluminium foil to protect the fruit. Bake for a further 20 minutes. Remove the foil and leave to cool before serving.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place the flour, butter, salt, sugar and egg in the bowl. Knead for 2 mins using the mixer mode.
2. Form into a ball, wrap in cling film and leave to rest in the fridge for around 30 minutes.
3. Spread out and continue the recipe as in the traditional method: line the tin, add the rhubarb and sugar, form a lattice and cook as indicated...
