Puff Pastry Fruit Tart

Name: Puff Pastry Fruit Tart
Total time: 1 h
Yield: 4
Ingredients: 9 ozs Puff pastry; 0.5 cup Crème fraiche; 1 Tbsp Corn starch; 1 egg yolk; 0.25 cup sugar; 2.667 cups Rhubarb (cut into 2 cm lengths); 4 scoops Pistachio Ice Cream; 4 Tbsps honey; 4 Tbsps chopped Pistachio

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr

Ready in

Ingredients

for

servings

Ingredients: 9 ozs Puff pastry; ½ cup Crème fraiche; 1 Tbsp Corn starch; 1 egg yolk; ¼ cup sugar; 2 ⅔ cups Rhubarb (cut into 2 cm lengths)

To serve: 4 scoops Pistachio Ice Cream; 4 Tbsps honey; 4 Tbsps chopped Pistachio

How healthy are the main ingredients?

Rhubarb Pistachio honey sugar

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Roll out the pastry and cut out four circles of approx. 12 cm in diameter. Place on the baking tray.

Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth. Spread the mixture over the pastry circles, leaving 1.5 cm free at the edge.

Spread the rhubarb over the cream topping. Bake the tarts in the oven for around 25 minutes until golden brown.

Take the tarts out of the oven and arrange on plates. Put a scoop of ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.