Rhubarb Tartlets

Ingredients

• 4 ready-made shortcrust pastry tartlets
• 125 ml milk
• 125 ml whipping cream
• 3 egg yolks
• 50 g sugar
• 1 vanilla pod
• 2 sticks rhubarb
• 2 tbsp sugar
• 150 g crème fraîche
• 2 Tbsp whipping cream
• 1 tbsp sugar
• 1 tsp grated lemon zest
• Lemon balm (for garnish)

Instructions

1. 1.

   For the vanilla sauce slit the pod, scrape the seeds into the milk, heat with cream, then remove the pod. Beat egg yolks and sugar until fluffy, place over a bain-marie and fold in the vanilla custard until creamy. Let cool while stirring, then fill the tartlets.

2. 2.

   Trim, peel, wash rhubarb, cut into small pieces, mix with sugar, and spread over the cream. Bake in a preheated oven at 180°C (fan) for about 10 minutes.

3. 3.

   Whisk crème fraîche with cream, sugar, and grated lemon zest; spoon onto plates and garnish with the rhubarb tartlets and lemon balm.