Servings:
12
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 350 g of strawberries
- - 300 g of rhubarb
- - 200 g of fresh puff pastry
- - 160 g of sugar
- - ½ vanilla bean
- - ½ teaspoon grated lemon rind
- - Pistachios
- - 2 sheets of gelatin for desserts
- - Butter
- - Flour
- - Uncooked dried beans -borlotti
INSTRUCTIONS
- Clean the rhubarb taking care to remove the outer filaments and cut into pieces of about 15 cm.
- Line with the pastry a buttered and floured cake mold of 24 cm: the edges must be at least 2 cm high. Cover the base with a disc of baking paper and sprinkle with beans or other dried legumes. Bake at 200 ° C for 20-25 minutes, until the dough is golden.
- Boil 300 ml of water with the vanilla and 60 g of sugar, then add the rhubarb. Simmer gently for 15-20 minutes. At the end the rhubarb must be well cooked but not too rumpled.
- Cut the strawberries into 4 wedges or disks, except some that you will use to decorate. Let them, then cook in a thick-bottomed pan with the left sugar for 5 minutes. Meanwhile, soak the gelatine. Puree the still warm strawberries obtaining a cream and then stir in the drained gelatin, dissolving well.
- Transfer the pastry in a tray, fill with the cold strawberry cream and let rest in the refrigerator for at least 45 minutes.
- Spread the cooked and diced rhubarb on the cream, in strips or in other forms to be chosen. Complete with a sprinkling of chopped pistachios, some whole strawberry and serve.
