- corn flour - 1 1/2 cups
- flour - 1 cup
- sugar - 1/4 cup (and 2 tablespoons)
- salt - 1 teaspoon
- chilled butter - 120 grams
- fat cream - 1/4 cup (and 2 tablespoons)
- of egg yolk - 2 pieces
- stems of rhubarb - 650 grams (stuffing)
- dark brown sugar - 1 Glass (filling)
- vanilla pod - 1/2 Pieces (stuffing)
1. To make the filling, finely chop the rhubarb. 1 1/2 cups put aside, 3 cups put in a large saucepan. Add brown sugar, seeds and vanilla pod. Cook over low heat, cover with a lid, for 15 minutes. Remove the lid and increase the fire to medium, cook for another 15 to 17 minutes, until the mixture becomes thick. Remove the vanilla pod and mix with the remaining rhubarb. Transfer the filling into a large bowl and cool. 2. Mix flour, sugar and salt in a food processor. Add the butter, cut into pieces, and mix until the mixture looks like sand. Add the cream and yolks, stir until homogeneous. You can also mix the dough by hand, using a dough knife for butter. 3. Divide the dough into 10 equal parts. Lightly sprinkle the working surface with flour and roll out each circle with a diameter of about 12 cm. 4. Lay 3 tablespoons of the filling in the center of each circle. 5. Fold the edges, forming frills in the upper part. Put the tartlets on a baking sheet lined with parchment paper. Frozen for at least 1 hour or up to 2 weeks, wrapped in polyethylene. 6. Preheat the oven to 190 degrees and bake the tartlets for about 35 minutes until the filling begins to boil. Serve warm or at room temperature. Store the tartlets in a sealed container for 2 days.
Servings: 10