Ingredienti
1 almond tart crust
[ 120 g | 3/4 c ]sugar
1/2 tsp nutmeg
2 tsp cornstarch
[ 400 g | 4 c ] chopped rhubarb
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Ricetta
Prepare the almond tart crust and blind bake (bake without the filling).
Mix the sugar with the cornstarch and nutmeg. Add this mixture to the the chopped rhubarb and heat in a pan until the rhubarb is soft (about 15 minutes).
Pour into tart crust and cool for at least 2 hours before serving.
Note: blind baking the crust keeps it from being soggy.
Copyright © 2001-2009 Gianmarco Pinton
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