Rhubarb - chantilly

Rhubarb - chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
250g rhubarb, trimmed and chopped
30g sugar
red food dye, (optional)

White topping

Quantity Ingredient
150ml chilled cream
1 vanilla bean
10g icing sugar

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the colour topping, place the rhubarb in a small saucepan over medium heat. Add the sugar and 20 ml water and simmer gently until the rhubarb breaks down. Taste for sweetness and add a little more sugar if the rhubarb is too acidic, and add a few drops of red food dye if the rhubarb needs a little more colour.
  3. To make the white topping, place the cream into the bowl of an electric mixer. Cut the vanilla pod lengthways, and scrape the seeds into the bowl using the tip of the knife. Beat the cream until firm peaks form, then sift in the icing sugar and beat for a further few seconds until the sugar is well incorporated.
  4. Spread the rhubarb on the upper part of the base and the cream onto the lower part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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