Melissa Rhubarb Tartlet with Strawberry Salad




Rating: 3.62 / 5.00 (47 Votes)


Total time: 45 min

Servings: 12.0 (servings)

For the dough:






For the Royale:









For the strawberry salad:






Instructions:

For the lemon balm rhubarb tarts, quickly knead all the ingredients for the shortcrust pastry and leave to rest in the refrigerator for 10 minutes. Then line the tartlet molds with the dough, let rest again in the refrigerator for 10 minutes, bake at 170° C for 4 minutes. Peel the rhubarb stalks and cut into small cubes. Put 1 tablespoon in each of the tartlets.

Mix the ingredients for the royale, add the plucked lemon balm leaves, fill the tartlets with the mixture and bake at 180° C convection oven for approx. 20 minutes.Let the lemon balm rhubarb tartlets cool a little and carefully remove from the mold.

For the salad, clean and quarter the strawberries, marinate with lemon juice and honey. Fold in chopped lemon balm leaves. Serve the tartlets with lemon balm-strawberry salad and, depending on your preference, with strawberry ice cream.

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