Rhubarb Tartlets with Fennel Chantilly

Name: Rhubarb Tartlets with Fennel Chantilly
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Yield: 6 tartlets
Cuisine: French
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, diced); 2 tablespoons granulated sugar; 1/4 teaspoon salt; 3 to 4 tablespoons ice water; 2 cups rhubarb (diced); 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup heavy cream (chilled); 2 tablespoons confectioners' sugar; 1 teaspoon fennel seeds (ground)

85 min 6 tartlets Medium

All Recipes

Delightful rhubarb tartlets paired with a unique fennel-infused chantilly cream.

Prep

30 min

Cook

25 min

Total

85 min

Servings

Difficulty

Medium

Rhubarb tartlets are a classic dessert that beautifully captures the tangy essence of rhubarb. Paired with a subtly sweet fennel chantilly, these tartlets offer a refined yet comforting flavour profile. The bright tartness of the rhubarb contrasts wonderfully with the creaminess of the chantilly, creating an elegant finish to any meal. Rhubarb, often thought of as a springtime delicacy, is versatile and pairs well with a variety of flavours. In this recipe, we explore its potential by adding an aromatic twist with fennel-infused chantilly, bringing out the subtleties in both the rhubarb and the cream.

Ingredients

Servings

Pastry

Rhubarb Filling

Fennel Chantilly

Instructions

Prepare the pastry

In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing lightly until the dough holds together. Wrap in plastic wrap and chill for 30 minutes.

Pro tip: Do not overmix to ensure a tender crust.

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the rhubarb filling

In a saucepan, combine rhubarb, sugar, and cornstarch. Cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10 minutes. Stir in vanilla extract and let cool.

Pro tip: Cool the filling completely to avoid soggy pastry.

Roll and bake the pastry

Roll out the chilled dough on a floured surface to a thickness of 1/8 inch (3 mm). Cut into 10 cm (4-inch) circles and fit into tartlet pans. Prick the bottoms with a fork. Bake for 10-12 minutes until lightly golden.

Pro tip: Chill the pastry shells for 10 minutes before baking to prevent shrinking.

Whip the fennel chantilly

In a chilled bowl, whip the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the ground fennel seeds until just combined.

Pro tip: Chill the bowl and beaters for better results.

Assemble the tartlets

Fill each baked tartlet shell with the cooled rhubarb filling. Top with a generous dollop of fennel chantilly before serving.

Pro tip: Serve immediately for the best texture.

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Tips & Tricks

<ul><li>Choose bright red rhubarb for the best flavour and colour.</li><li>Chill the chantilly cream bowl and beaters for easier whipping.</li><li>Taste the chantilly cream as you fold in the fennel to adjust flavour strength.</li><li>For a flaky crust, avoid overworking the dough.</li></ul>

Serving Suggestions

These rhubarb tartlets with fennel chantilly are perfect for a light dessert after a hearty meal or as a sweet afternoon treat. Serve them alongside a cup of herbal tea or a chilled glass of dessert wine for a truly indulgent experience. To make these tartlets ahead, you can prepare the pastry shells and the rhubarb filling in advance, storing them separately. Assemble just before serving to maintain the crispness of the pastry. Store any leftovers in an airtight container in the refrigerator for up to two days.