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Tarte a la Rhubarbe Soufflee

This unusual rhubarb flan takes some time to prepare but the delectable result is well worth the trouble. Serve Tarte a la

Rhubarbe Soufflee (tahr-t’ ah lah roo-bahrb soo-flay) warm with cream or Creme a la Vanille.8 oz. Shortcrust Pastry II

3 tablespoons water

2 lb. fresh rhubarb, trimmed, washed and cut into

2-inch lengths

6 oz. sugar

1 oz. butter

1 oz. flour

12 fl.oz. single cream

3- teaspoon vanilla essence

2 eggs, separated

On a lightly floured board or marble slab, using a floured rolling pin, roll the dough out into a circle approximately J- inch thick. Lift the dough on the rolling pin and lay it over an 8-inch cake tin with a removable base. Ease the dough into the tin. Using a sharp knife, trim the dough so that it comes halfway up the sides of the tin. Discard any leftover dough. Place the tin in the refrigerator.

In a large saucepan, combine the water, rhubarb and 4 ounces of the sugar. Set the pan over moderately low heat and cook, stirring occasionally, for 20 minutes or until the rhubarb is very tender. Remove the pan from the heat, pour off

This delectable rhubarb and cream flan, Tarte a la Rhtibarbe Soufftee is best served warm with cream. any excess liquid and set the rhubarb aside to cool to lukewarm.

Remove the dough case from the ref-rigerator and spoon in the rhubarb, smoothing it down with the back of the spoon. Set aside.

Preheat the oven to moderate 350 T (Gas Mark 4,180°C).

In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and stir in the flour to make a smooth paste. Gradually add the cream, stirring constantly and being careful to avoid lumps. Stir in the remaining sugar and the vanilla essence. Return the pan to the heat and cook the sauce, stirring constantly, until it is thick and the suger has dissolved. Remove the pan from the heat, allow the sauce to cool to lukewarm and then beat in the egg yolks.

In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, fold the egg whites into the sauce.

Spoon the sauce evenly over the rhubarb in the tin and place the tin in the centre of the oven. Bake the flan for 45 to 50 minutes or until the top is a deep golden brown.

Remove the flan from the oven and set it aside to cool for 10 minutes. Carefully lift the sides of the tin and slide the flan on to a serving plate. Serve immediately.

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