Rhubarb tarts with herb sorbet

Rhubarb tarts with herb sorbet

Total: 12 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 295 kcal
, Fat: 13 g
, Carbohydrate: 42 g
, Protein: 3 g

Ingredients

6 pieces

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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

Sorbet

5 dl water
1 dl orange juice
½ dl lemon juice
130 g sugar
2 sprigs peppermint, roughly chopped
3 sprigs sage, roughly chopped
3 sprigs basil, roughly chopped
3 sprigs dill, roughly chopped

Rhubarb tarts

1 puff pastry dough, rolled into a circle (32 cm in diameter)
200 g red rhubarb, cut into thin strips
1 tbsp olive oil
1 ½ tbsp sugar
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How it's done

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Sorbet

Bring the water, orange juice and lemon juice to the boil with the sugar, boil fast for approx. 1 min., leave to cool. Add the herbs to the syrup, puree. Pour the mixture into a stainless steel bowl, cover and freeze for approx. 12 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again.

Rhubarb tarts

Unroll the puff pastry, cut out 6 circles (each approx. 12 cm in diameter), transfer to a baking tray lined with baking paper and prick all over with a fork. Place the rhubarb on top of the pastry dough, brush with oil, sprinkle with sugar.

Bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow the tarts to cool a little on a rack and serve with the herb sorbet.

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