Sunday, August 19, 2012
Rhubarb Tartlets is a super simple and quick dessert. Perfect for when you just have a little rhubarb, but not too much.
Simply take puff pastry squares (or rectangles). Slice rhubarb into thin slices, about 2-3 mm. They should be slightly shorter than the pastry. Brush the pastry with soft butter, place the rhubarb. Sprinkle with sugar (I used homemade vanilla sugar) and finally with grated white chocolate. Bake at 225°C or a few minutes - try 6-8 - until the rhubarb is soft.
Serve with vanilla mascarpone - simply mix a little sugar and vanilla seeds with plain mascarpone cheese.