Rhubarb And Almond Tartlets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 4 | Servings | |
INGREDIENTS
| 2 | Sticks Red Rhubarb | |
| 16 | Stock Syrup | |
| 3 | oz | Butter |
| 3 | oz | Sugar |
| 3 | oz | Ground almonds |
| 10 | Whipping cream, whipped | |
| Raspberries, Strawberies | ||
| grapes and mint sprigs |
INSTRUCTIONS
Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths, poach in syrup for about 12 minutes, until slightly soft. Drain and cool. Meanwhile in a bowl, blend butter, sugar and almonds. Grease sixteen patty tins. Put 1 Teaspoon of mixture into each tin. Bake for 10 minutes until golden. Cool in tins but remove before they set. To serve, fill each case with rhubarb, top with cream. Decorate with any remaining rhubarb, or fruit and mint sprigs. Source: Keith Floyd, Sunday Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 361
Calories From Fat: 244
Total Fat: 28.3g
Cholesterol: 45.7mg
Sodium: 3.2mg
Potassium: 156.9mg
Carbohydrates: 25.8g
Fiber: 2.3g
Sugar: 22.3g
Protein: 4.7g