Rhubarb tarts

Rhubarb tarts

Total: 35 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / piece: 167 kcal
, Fat: 9 g
, Carbohydrate: 17 g
, Protein: 3 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tarts

1 puff pastry dough, rolled into a rectangle (approx. 42 x 25 cm)
100g almond paste
50g hazelnuts, coarsely chopped
250g rhubarb, thinly sliced
1tbsp sugar
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How it's done

Tarts

Cut the dough into 12 equal pieces (9 x 8 cm) and place on the prepared tray. Add the almond mixture, tear apart the remaining dough, mix with the nuts, rhubarb and sugar, place in the tarts.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

Good to know
Tip: Dust the tarts with icing sugar and serve with Fior di Latte ice cream.

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