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Rhubarb Tart w/Strawberry Sauce + Cinnamon Ice Cream

Source of Recipe

from aboutcom
Rhubarb Tart w/Strawberry Sauce + Cinnamon Ice Cream

Cinnamon Ice-Cream:
1/4 liter milk (7/8 cup)
1/4 liter cream (7/8 cup)
4 egg yolks
80 grams granulated sugar (2 7/8 oz)
3 tablespoons ground cinnamon

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.

Dough:
80 grams butter (2 7/8 oz)
100 grams granulated sugar (3 1/2 oz)
1 egg
1 dash salt
1/2 vanilla bean, scraped
3 tablespoons whipping cream
1/2 lemon, grated rind
150 grams sifted flour (5 1/3 oz)
100 grams ground almonds (3 1/2 oz)
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.

Rhubarb Tart:
400 grams rhubarb (7/8 lb)
50 grams granulated sugar (1 3/4 oz)
3 tablespoons water
1/4 liter heavy cream (7/8 cup)
2 tablespoons kirsch
1 vanilla bean -- slit
4 egg yolks
butter for the flan ring
flour for dusting
3 tablespoons coarse sugar

Wash, trim and skin rhubarb, cut diagonally into slices. Spread the bottom
of a flat pan with sugar and place rhubarb 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 355°F. Butter the flan ring (10 1/4 in), dust with flour.
Roll out the dough to a thickness of 1/8 in and line flan ring. Form a rim
around the edge. Prick with a fork, line with aluminum 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.

Strawberry Sauce:
400 grams Strawberries (7/8 lb)
100 grams Granulated sugar (3 1/2 oz)
3 tablespoons Water
2 tablespoons Kirsch

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.
SERVING: Cut the tart, transfer to plates. Spoon some strawberry sauce on
one side, scoop ice-cream and set on sauce.