Rhubarb tarte tatin
How to make Rhubarb tarte tatin
A classic dessert from the French cuisine that will appeal to both children and adults.
Cut the rhubarb into equally sized pieces of approx. 1 cm and place these in a sieve. Sprinkle the rock sugar over the rhubarb, mix thoroughly and allow to rest for 2 hours (lot of juices will be released).
Melt the Risso Cuisine with 20% butter in a cooking pot and add 100 grams of caster sugar and 1 tablespoon of water. Allow to caramelise and once ready, add the drained rhubarb and the cream of tartar (the cream of tartar improves binding and gives a richer flavour). Stir well.
Pour the mixture into a baking mould and allow it to cool down a little, whilst you cut a circle from the Puff pastry block. Place the circle on top of the rhubarb and allow to rest for 30 minutes.
Bake the tart in a pre-heated fan oven at 175°C for approximately 20 minutes. Quite soon after baking, turn the tart out of the baking mould onto a cooling rack, allow to cool down and then garnish with finely cut strawberries and some mint leaves.
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