ingredients

300 g pure butter shortbread
250 g peeled rhubarb peeled
150 g strawberries
15 g of ginger confit with sugar
2 eggs
50 g thick cream
1 dl of milk
20 g of sugar

Equipment

1 propeller robot
4 molds of ø 13 cm
1 rolling pin
Baking paper
Scissors
Dried vegetables
1 nonstick skillet

Steps

Step 1

Prepare the crust: spread the dough on a large sheet of baking paper to cut, dough and paper, 4 discs of approx. ø 16 cm. Line the molds. Cover the dough with a second sheet of paper, then a good layer of legumes, make them go up against the edges. Stitch the dough through the paper, place at least 10 minutes in the fridge, preheat the oven to 180 ° C (tea 4). Bake 10 min. Remove vegetables and paper, refit 3 min. Let cool.

2nd step

Prepare the cream: mix eggs, ginger, cream, milk and sugar for a long time: the ginger must be very finely chopped.

Step 3

Prepare the fruits, finish: heat the rhubarb parceled in the frying pan over medium-low heat, without fat. As soon as the pieces are a little tender, but before they break, spread in the crusts, pour the cream, bake approx. 20 min. Tarts must be taken to heart. Let cool, put the strawberries broken.

tips

Faster . You can use frozen rhubarb (1,85 € / 1 kg bag, Picard Frozen): pass it briefly under hot water in a colander, cut the sections in 2, put them still half frozen in the stove...