ferdakost: I Made Myself Some Dessert & Photographed Some Sheep

Rhubarb, Raspberry & Vanilla Cr?me Fra?che Tarts

*Ingredients*
Sweet Tart dough (I used this recipe)
2.5 rhubarb stalks, cut into cubes ? 2.5 cm (1 inch)
3 tbsp. brown sugar??
Powdered sugar, for dusting
Raspberries, for decoration

Raspberry & Vanilla Cr?me Fra?che Filling
4 tbsp. cr?me fra?che
1 vanilla bean, seeds scraped out?
4 tbsp. fresh or frozen raspberries
2 tbsp. flour
3 tbsp. caster sugar

1.Preheat oven to 160?C (320?C). Butter two small cake moulds (? 12-15 cm/4.7-5.9 inches) and line with sweet tart dough. Add a small sheet of parchment paper, and something heavy, like rice, on top. Blind-bake for 10 minutes, remove parchment paper/rice and bake for a further 5 minutes. Let cool.

2.Combine the cr?me fra?che, vanilla seeds, raspberries, flour and caster sugar together in a bowl. Spread evenly on the bases of each tart mould. Combine the rhubarb and brown sugar in a saucepan over medium heat, and cook for approx. 2-3 minutes. Remove all liquid, then cook for a further 2-3 minutes or until you're left with a thick syrup. Reserve the syrup, then place the rhubarbs evenly between the two tarts. Brush with syrup and bake for 25-30 minutes. Dust with powdered sugar before serving, and top with raspberries.

Rhubarb & Strawberry Soup

*Ingredients*
2.5 rhubarb stalks, cut into cubes ? 1.5 cm (0.6 inch)
300 ml. (10.1 fluid oz.) water
50 g. (1/4 cup) sugar
2 tsp. cinnamon
1 vanilla bean, seeds scraped out
4 strawberries, halved

Combine the rhubarb cubes, water, sugar, vanilla seeds and cinnamon together in a small saucepan and let cook until the rhubarb turns mushy. Let cool completely and strain. You only need the liquid. Pour into two serving bowls, and add the halved strawberries.

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