Almond tart with rhubarb compote

  • 60 g Butter or margarine
  • 4 Protein
  • 120 g Sugar
  • 20 g ground, peeled almonds
  • 20 g Wheat semolina
  • 40 g flour
  • 250 g frozen rhubarb
  • 50 ml currant liqueur
  • 200 g Preserving sugar
  • 10 g almond flakes
  • Icing sugar
  • chopped pistachio nuts
  • Fat
  • semolina
45 minutes
Put the fat in a saucepan and let it melt. Let cool down. Beat the egg whites with the whisk of the hand mixer until stiff. Add sugar in portions and stir in. Mix the almonds, semolina and flour and fold in. Finally stir in the cooled fat. Mass in eight greased and withFill molds (7.5 cm Ø; 60 ml content) scattered with semolina and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 12-15 minutes. Let cool on a wire rack. In the meantime, put rhubarb, 50 ml water, liqueur and preserving sugar in a saucepan and bring to the boil while stirring. Cook over low heat for 4-6 minutes, stirring occasionally. Take it from the stove and let it cool off. Turn the tartlets out of the molds and arrange on small plates together with the rhubarb compote. Roast the almond flakes in a dry pan until golden brown and sprinkle the tartlets with them. Serve dusted with powdered sugar. Garnish with chopped pistachio nuts if you like. Makes 8 pieces
Per piece (with compote) approx. 1260 kJ / 300 kcal. E 4 g / F 9 g / KH 48 g


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