Junior chef
Utensils
8 mini tart tins (each approx. 10 cm in diameter), greased
Apron
Baking tray
Bowl
Cooking spoon
Knife
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
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
How it's done
The kids can help at the marked areas .
Preparation
Grease the tart tins with a little butter.
Stewed rhubarb
Cut the rhubarb into pieces approx. 1 cm thick, place in a pan. Mix the cornflour with the water, add to the rhubarb with the sugar and vanilla paste, mix. Cover and cook the rhubarb over a medium heat for approx. 5 mins. until just soft, transfer the stewed rhubarb to a bowl, leave to cool.
Tarts
Roll out the dough, cut the dough into 8 equal pieces, place in the prepared tart tins, press the edges down gently.
Spoon 3 tbsp of filling into each tart, sprinkle with flaked almonds.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow the tarts to cool slightly on a rack, remove from the tart tins and serve warm.
Serve
Dust the tarts with icing sugar.
| Serve with: | Vanilla ice cream |
|---|
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