Rhubarb Tartlets with Fennel Whipped Cream
Ингредиенты
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 2 tbsp (30 ml) ice water
- 1/2 tsp gelatin
- 1 tbsp (15 ml) water
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp sugar
- 2 tsp fennel seeds
- 1 fennel stalk, thinly sliced
- 1 tsp gelatin
- 6 tbsp (90 ml) water
- 3/4 cup (160 g) sugar
- 1 tbsp cornstarch
- 4 1/2 cups (585 g) fresh or frozen rhubarb, cubed
- 1 cup (250 ml) water
- 3/4 cup (160 g) sugar
- 2 fennel stalks, thinly sliced (about 1/2 cup/60 g)
- Fennel fronds (optional)
Инструкция
- In a food processor, blend the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds until smooth. Shape into a log with your hands and cut into 8 equal pieces.
- On a lightly floured work surface, roll one piece of dough at a time into a 5-inch (12.5 cm) disc. Line eight 4-inch (10 cm) tartlet pans with removable bottoms with the discs of dough. Remove any excess dough, as needed. Prick the dough with a fork. Place the pans on a baking sheet. Refrigerate for 30 minutes or freeze for 10 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake for 18 minutes or until the crusts are golden. Prick the crusts again, as needed, if they puff up during cooking. Let cool completely, about 30 minutes.
