Tart Of Rhubarb With Strawberries And Cinnamo

* Exported from MasterCook *

TART OF RHUBARB WITH STRAWBERRIES AND CINNAMO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CINNAMON ICE-CREAM-----
2 dl Milk (7/8 cup)
2 dl Cream (7/8 cup)
4 Egg yolks
80 g Granulated sugar (2 7/8 oz)
3 tb Ground cinnamon
-----DOUGH-----
80 g Butter (2 7/8 oz)
100 g Granulated sugar (3 1/2 oz)
1 Egg
1 d Salt
1/2 Vanilla bean, scrapped
3 tb Whipping cream
1/2 Lemon, grated rind
150 g Sifted flour (5 1/3 oz)
100 g Ground almonds (3 1/2 oz)
-----RHUBARB TART-----
400 g Rhubarb (7/8 lb)
50 g Granulated sugar (1 3/4 oz)
3 tb Water
2 dl Heavy cream (7/8 cup)
2 tb Kirsch
1 Vanilla bean, slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tb Coarse sugar
-----STRAWBERRY SAUCE-----
400 g Strawberries (7/8 lb)
100 g Granulated sugar (3 1/2 oz)
3 tb Water
2 tb Kirsch

Cinnamon ice-cream: Beat egg yolks and sugar until
light and lemon-colored. Blend in cinnamon. In a
saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to
saucepan, over LOW HEAT beat until it thickens. Let
cool. Freeze. PASTRY DOUGH: Beat butter and sugar
until smooth and creamy. Beat egg and add salt. Stir
into mixture. Add vanilla seeds, cream and grated
lemon rind. Stir in flour and almonds. Rapidly work
into a smooth solid dough. Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries.
Place in a saucepan, add sugar, kirsch and water,
bring to the boil. Liquidize and rub through a fine
sieve. TART: Wash, trim and skin rhubarb, cut
diagonally into slices. Spread the bottom of a flat
pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool. Remove the
rhubarb from the liquid with a slotted spoon and
transfer to a bowl. Stir in cream, kirsch, egg yolks,
sugar and vanilla seeds. Blend well. Heat the oven to
180 oC (355 oF). Butter the flan ring ( 26 cm, 10 1/4
in), dust with flour. Roll out the dough to a
thichness of 3 mm (1/8 in) and line flan ring. Form a
rim around the edge. Prick with a fork, line with
aluminium foil, fill with dry beans and bake blind for
10 minutes. Remove beans and foil, spread the bottom
with the rhubarb mixture. Set in oven and bake for
15-20 minutes. Sprinkle with coarse sugar and continue
baking for 10 minutes. Let cool. SERVING: Cut the
tart, transfer on plates. Spoon some strawberry sauce
on one side, scoop ice-cream and set on sauce. ~--



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