a white plate topped with fruit and pastry
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Rhubarb friand tart with tarragon crémeux and strawberry sorbet

ratings
· 1hr 45min · 8 servings
gourmetpins
Gourmet Traveller
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Ingredients

Produce
1 Lime, Juice of
250 g Rhubarb
1 Rhubarb stalk (about 100gm), thin
100 g Strawberries, small
450 g Strawberries
2 tbsp Tarragon, loosely packed leaves
Refrigerated
1 Egg
3 Egg yolks
Condiments
1 tsp Lemon juice
3 1/2 tbsp Treacle
Baking & Spices
35 g Almond meal
1 1/2 tbsp Caster sugar
200 g Castor sugar
225 g Couverture white chocolate
125 g Icing sugar, pure
2 tbsp Plain flour
220 g Plain flour
1/2 tsp Vanilla extract
Dairy
170 g Butter, unsalted
125 ml Milk
125 ml Thickened cream
Beer, Wine & Liquor
1 1/2 tbsp Elderflower liqueur
Other
2 Large eggwhites
2 tbsp Liquid glucose (see note)
Scraped seeds of ½ vanilla bean
2 Titanium-strength gelatine leaves, softened in cold water for 5 minutes

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