Brioche Tartlets with Mango Rhubarb Compote

40 min (without standing time), elaborately mix flour with all ingredients and chill the dough for 1 hour. Roll out the dough to a thickness of 2 mm and place in a buttered mold (with a high edge and 20 cm ø mold. Sprinkle with dried legumes and “blind bake” in the oven at 180 °C for 8 min. Brush the baked pastry base with egg yolk while still warm.

For the filling:

Boil cream, milk and scraped vanilla pod. Stir the egg and sugar together, add to the liquid and “pull off” the cream to form a rose. Then strain through a sieve.

Cut the brioche into small pieces and place them briefly in the liquid.

Place the thinly rolled marzipan on the dough base. Put the brioche on top, fill up with the liquid and bake the tartlets in the oven at 170 degrees a. 10 min.

For the mango rhubarb ragout:

Peel the rhubarb and cut into even diamonds.

Make the rhubarb stock with white wine, water, sugar and raspberries for about 5 min. Drain the rhubarb stock, add rhubarb pieces and soften. Drain the stock, add the vanilla pudding powder and thicken in this way. Remove the skin from the mango, remove the stone, cut the flesh into lozenges.

Mix rhubarb and mango, arrange on plates. Remove tartlets from mold, portion, garnish with mint leaves and fresh raspberries.

Drink:

White wine

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