Rhubarb tart

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Ingredients (4 servings)
  • 500 g rhubarb stalks
  • 50 g caster sugar (95 g required in total for the recipe)
  • 250 g all-butter puff pastry
  • two-thirds a yogurt (90 g)
  • 45 g ground almonds
  • 1 egg
  • 7.5 g vanilla sugar
  • 15 g caster sugar
  • 3 cm ginger
  • 30 g caster sugar

Instructions

Peel 500 g rhubarb stalks and cut into cubes. Put in a large bowl with 50 g of caster sugar (95 g required in total for the recipe) and leave to drain for 1 hour.

Roll out 250 g of all-butter puff pastry into a square. Then roll the edges in and pinch the pastry at each corner.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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