Tarts with seasonal fruits taste delicious. A refreshing rhubarb, juicy strawberry, sweet chocolate and shortbread is my suggestion for a spring and summer dessert.
Shortbread: diameter 26cm
230g of gluten free flour,
130g of vegan butter,
2 egg yolks,
a pinch of baking powder,
50g of icing sugar,
Rhubarb and Strawberry Mass:
1 strawberry jelly,
3 sticks of rhubarb,
1 cup strawberries
Sugar to taste
200 grams of white chocolate,
50 ml of vegan cream
Put the ingredients of the dough on the cutting board. First, chop them with a knife, and then knead until a uniform dough is obtained.
Cool ready for about 30 minutes in the fridge.
Chilled, remove and then roll to a thickness of about 0.5 cm. Lay out the bottom and sides of the tart form. The bottom of the shortbread is punctured in several places with a fork. The whole is put in a pre-heated oven. The shortbread is baked to brown at 180 ° C for about 30 minutes.
Remove and cool the baked ones.
Wash the rhubarb and dry it. Washed, cut into smaller parts.
Put it into a pot, watered with 4 tablespoons of water and cook until tender.
Add jelly or gelatine and possibly sugar to the fruit.
When this is dissolved, we take off the fire. In addition, the fruit can be blended. After blending, put it back to cool.
Bled and cooled fruits put on the baked shortbread. Cool the whole thing in the fridge.
Finely chop the chocolate. Cream warm, but do not boil. Pour the chocolate into the hot.
Remove the whole from the heat and stir until the chocolate dissolves. Liquid chocolate pour on a solidified fruit layer.
We put the Tatras back in the fridge to let the mass of chocolate freeze.
Bon Appetit 🙂