rhubarb tart with strawberries and cinnamon ice-cream
 
 
  cinnamon ice-cream
2   dl milk (7/8 cup)
2   dl cream (7/8 cup)
4   egg yolks
80 granulated sugar (2 7/8 oz)
3 Tbsp  ground cinnamon
  dough
80 butter (2 7/8 oz)
100 granulated sugar (3 1/2 oz)
1   egg
1   ds salt
1/2   vanilla bean, scrapped
3 Tbsp  whipping cream
1/2   lemon, grated rind
150 sifted flour (5 1/3 oz)
100 ground almonds (3 1/2 oz)
 
 
 
rhubarb tart 
 
400 rhubarb (7/8 lb)
50 granulated sugar (1 3/4 oz)
3 Tbsp  water
2   dl heavy cream (7/8 cup)
2 Tbsp  kirsch
1   vanilla bean, slit
4   egg yolks
  butter for the flan ring
  flour for dusting
3 Tbsp  coarse sugar
 
  strawberry sauce
400 strawberries (7/8 lb)
100 granulated sugar (3 1/2 oz)
3 Tbsp  water
2 Tbsp  kirsch
  cinnamon ice-cream
 
beat egg yolks and sugar until light and lemon-colored. blend in 
cinnamon. in a saucepan bring milk and cream to a boil; gradually stir 
in the hot liquid into the egg mixture. return to saucepan, over low 
heat beat until it thickens. let cool. freeze. 
 
pastry dough 
beat butter and sugar until smooth and creamy. beat egg and add salt. 
stir into mixture. add vanilla seeds, cream and grated lemon rind. stir 
in flour and almonds. rapidly work into a smooth solid dough. cover and 
chill for 1 hour. 
 
strawberry sauce 
wash and hull the strawberries. place in a saucepan, add sugar, kirsch 
and water, bring to the boil. liquidize and rub through a fine sieve. 
 
tart 
wash, trim and skin rhubarb, cut diagonally into slices. spread the 
bottom of a flat pan with sugar and place rhubard on top. add water and 
bring to a quick boil. let rhubarb cool. 
remove the rhubarb from the liquid with a slotted spoon and transfer to 
a bowl. stir in cream, kirsch, egg yolks, sugar and vanilla seeds. blend 
well. heat the oven to 180 c (355 of). 
butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. roll out the 
dough to a thichness of 3 mm (1/8 in) and line flan ring. form a rim 
around the edge. prick with a fork, line with aluminium foil, fill with 
dry beans and bake blind for 10 minutes. remove beans and foil, spread 
the bottom with the rhubarb mixture. set in oven and bake for 15-20 
minutes. sprinkle with coarse sugar and continue baking for 10 minutes. 
let cool. 
serving: 
cut the tart, transfer on plates. spoon some strawberry sauce on one 
side, scoop ice-cream and set on sauce. 
 
rhubarbinfo, 1996-2003 
email: dan at rhubarb info dot com 
 
 
-- 
 
(ID: 74599) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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