But this Rhubarb Tarte Tatin could be served at a 5 o´clock tea time, it would be the star of the show.
200 g flour
100 g butter
50 g sugar
1/2 grated Tonka bean
3 tbsp cold water
bring that together without to much kneading and wrap it in cling film and store it in the fridge for an hour.
make the caramel with
150 g sugar
35 g butter
when golden brown add
200 g peeled and into 4 cm pieces sliced rhubarb
put the rolled out dough on top and tuck the sides in.
bake it at 200 C for 30-35 minutes and the let it rest for 8 minutes before you put a plate on top and turn it.
|The caramel is very hot, so be careful|
200 ml double cream
200 ml milk
80 g runny honey
60 g pistacchios
In a pot heat up the milk, cream and honey short before boiling.
In a second pot bring water to a boil and place an heat proof bowl on top, add the eggs and beat in the hot milk mixture. Use a hand held kitchen machine and beat the mix until it thickend.
Add the pistacchios and use a stick blender to make that smooth.
Place in the fridge for one hour, then pour it through a sieve to get the nuts out and put it into an ice cream maker or freeze it in some containers. Sieving the nuts out makes a creamier ice.