Rhubarb Pie
This classic dessert showcases the unique and delightful flavour of rhubarb, offering a perfect balance of sweet and tart notes. Get ready to savour the delightful taste of rhubarb in every delicious bite of this timeless and heart-warming treat.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| frozen rhubarb | 165g |
| frozen apricot | 65g |
| milk | 100g |
| whole egg | 160g |
| pudding powder | 8g |
| sugar | 367g |
| almond powder | 140g |
| egg yolk | 43g |
| egg white | 204g |
| flour | 222g |
| butter | 85g |
| brown sugar | 85g |
| baking powder | 2g |
| sodium bicarbonate | 0.5g |
| potato starch | 4g |
| cold binding agent | 2g |
| water | 10g |
| marzipan | 100g |
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Crème pâtissière
100g milk - 10g whole egg - 8g pudding powder - 25g sugar
Boil the milk together with the sugar. Mix the pudding powder with the whole egg. Pour the boiling milk onto the mixture. Stir well over a moderate heat until the mixture comes to the boil.
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Almond biscuit
140g almond powder - 140g sugar - 140g whole egg - 43g egg yolk - 174g egg white - 107g sugar - 107g flour
Mix the almond powder, sugar (140g), whole egg and egg yolk. Whisk the egg white and sugar (107g). Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out a 18x5 cm rectangle.
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Sablé breton
85g butter - 85g brown sugar - 10g whole egg - 2g baking powder - 0,5g sodium bicarbonate - 115g flour
Soften the butter in a stand mixer. Add the brown sugar. Add the whole egg. Add the flour together with the baking powder and sodium bicarbonate. Store in the fridge overnight. Roll out to 6mm. Put in rectangular baking mould of 20x7 cm. Bake for 18 min at 210°C. Pipe a thin line of crème pâtissiere onto the sable Breton. Place the almond biscuit on top of the pudding.
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Rhubarb filling
165g rhubarb pieces - 85g sugar - 4g potato starch - 10g sugar - 2g cold binding agent - 65g apricot pieces - 10g water
Mix the sugar (10g) and cold binding agent (quelli). Add the apricot pieces and water. Boil the rhubarb pieces and sugar (85g) together with the potato starch. Add the apricot filling. Allow to cool. Spread the filling on the almond biscuit.
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Marzipan paste
100g marzipan - 30g egg white
Soften the marzipan in a stand mixer. Add the egg white and mix to a smooth paste. Pipe the paste on top of the rhubarb filling. Bake for 15 min at 220°C.
