So Almond Corner is a relatively new-to me food blog, but it has quickly risen to the top of my list. And once you take a look at Noemi’s recipe for pistachio frangipane tartlets, with poached rhubarb (of course!) you’ll quickly see why. Her recipes are innovative, easy to follow, and a treat for the eyes AND the tastebuds. Though this one is slightly more labour intensive than those we usually share, I am willing to bet it’s well worth the additional effort (plus, look how pretty!!)

ingredients

Yields 15 4″ tartlets

For the pate sucree:
2 cups flour plus 2 tablespoons
1/2 cup butter, cubed
3/4 cup icing sugar
2 eggs
pinch of salt

For the pistachio frangipane:
4 oz. butter, softened
3/4 cup icing sugar
1 tablespoon cornstarch
1 egg
1/2 cup ground pistachios
1/2 cup ground almonds
1/2 teaspoons vanilla extract

For the tonka bean creme patisserie:
1 cup milk
1/2 cup whipping cream
4 egg yolks
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon flour
about 1/2 freshly grated tonka bean

For the poached rhubarb
6-7 rhubarb stalks
3 tablespoons sugar
1 1/5 cup water
2 tablespoons beetroot juice
1 vanilla pod

directions

For the pate sucree:
1. Sift flour into a bowl, then pour it onto a working surface and make a well.

2. Add the icing sugar, butter and salt. Mix together with your fingertips until it becomes slightly grainy.

3. Make a well again and add the eggs.

4. Work it together with the flour mixture, until the dough begins to form a ball.

5. Knead it quickly until you get a smooth dough.

6. Form a ball, wrap in plastic wrap and chill for at least 2 hours before using.


For the pistachio frangipane:

1. Place butter, sugar, ground almonds, ground pistachios into a bowl and mix together until smooth.

2. Add egg, vanilla extract and mix well.

3. Sift cornstarch over top and mix until well combined.


For the tonka bean creme patisserie:

1. Add milk, whipping cream with freshly grated tonka bean to a saucepan. Heat over medium heat until it’s nearly boiling.

2. Whisk together egg yolks, sugar, cornstarch and flour in a bowl until pale.

3. Pour the boiling milk mixture over the egg mixture while whisking continously.

4. Set it over low heat and let the mixture reach a thick custard consistency while stirring.

5. Remove from the heat and sift some icing sugar on top. This prevents a skin from forming.

6. Let it cool, cover with cling film and chill for at least an hour (can be prepared the day before).


For the poached rhubarb:
1. Add water, sugar, beetroot juice and the halved vanilla pod to a large saucepan and bring to a boil.

2. Cut rhubarb in 4-inch long pieces.

3. Reduce heat and put sliced rhubarb in one layer into the syrup and, depending on its thickness, simmer for 5-7 minutes.

4. Remove from heat and let it cool in the syrup.


To prepare the tart:
1. Roll out pâte sucrée on a floured surface about 1/4-inch thick.

2. Cut out circles that a little larger than the 4-inch tartlet baking forms and gently press dough into the pans. Remove excess dough by carefully rolling over with the rolling pin.

3. Prick the bottom with a fork 4-5 times, then spread about 1 1/2 teaspoon pistachio frangipane on the bottom and chill for 2 hours.

4. Preheat the oven to 350 degrees.

5. Bake tartlet for about 15 minutes or until the shell is golden brown on the side, then let it cool on a wrack. Remove from the forms.

6. Pipe tonka bean pastry cream on top.

7. Remove poached rhubarb from the syrup and carefully dry on a paper towel. Place them on top of the pastry cream right before serving.

8. Sprinkle with coarsly chopped pistachios.


Styling, Recipe & Photography: Noemi from Almond Corner