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Pistachio Cream and Rhubarb Tartlets

A beautiful and delicious recipe for pistachio cream and rhubarb tartlets, to impress your guests!

Vegetarian Public
Course: Dessert
Preparation time: 60 minutes
Cooking time: 30 minutes
Energy: 528 kcal / serving

Instructions

  • 1.   Start this rhubarb tartlet recipe by blending the pistachios. Mix them with the butter, sugar, and eggs. Chop 1 stalk of rhubarb, add it to the mixture. Preheat the oven to 180 °C (350 °F). Line 6 tartlet molds with pastry, prick the bottom, then spread the cream. Bake for 25 minutes. Let cool.
  • 2.   Whisk the cream cheese with powdered sugar. Cut the rhubarb into thin ribbons.
  • 3.   In a saucepan, make a syrup: bring 20 cl (about 3/4 cup) of water to a boil with the sugar. Off the heat, add the rhubarb ribbons. Poach for 2 minutes, then drain.
  • 4.   Fill the tartlets with a thin layer of cream cheese. Arrange the rhubarb ribbons tightly on top. Trim them to the right size. Brush them with syrup. Chill for 1 hour.

Ingredients for servings

  • 1 shortcrust pastry
  • 75 g of pistachio
  • 2 eggs
  • 75 g of butter
  • 75 g of sugar
  • 200 g of cream cheese
  • 4 stalk of rhubarb
  • 100 g of sugar
  • 2 tablespoon of powdered sugar

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    528 kcal
    26 %
  • Fat
    29,85 g
    43 %
  • of which saturated
    15,2 g
    76 %
  • Carbohydrates
    46,66 g
    18 %
  • of which sugar
    34,1 g
    38 %
  • Protein
    8,35 g
    17 %
  • Fibers
    1,77 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.