Day 1

Rhubarb Insert

• Cut the rhubarb into 1 cm thick pieces.
• Give it into a saucepan together with the other ingredients.
• Cook it on medium heat until you see a compote like texture for about 10 minutes.

  Important is that the pectin needs to cook and bubble for a few minutes to fully activate.
• Fill the compote into the half sphere silicone molds and freeze overnight or for at least 6 hours.

Pâte Sucrée

• Place all dry ingredients into the bowl of a stand mixer.
• Cut the butter into cubes and add it while still cold.
• Mix on medium speed with a dough hook or flat beater (KitchenAid speed 4) until the dough resembles wet sand.
• Add the cold water and mix until a dough forms.
• Perform the fraisage like in the video. Press the dough with your hand or a spatula against the kitchen counter to incorporate all of the butter evenly without creating to much gluten in the dough.
• Refrigerate the dough overnight or for at least 2 hours.

Crème Diplomate – Part 1

• Place 200 g of milk in a small pot with a lid.
• Add the seeds of a vanilla bean and the vanilla pod shell.
• Infuse over the lowest heat for 30 minutes with the lid on.
• Mix the remaining milk with cornstarch in a bowl until smooth.
• Bring the milk in the pot to a boil and remove the vanilla pod.
• Add the starch-milk mixture and bring it to a boil.
• Thicken the mixture while stirring constantly with a whisk.
• Remove the pot from the heat and stir in the cold butter.
• Transfer to a bowl and cover the surface directly with plastic wrap.
• Let it cool and then place it in the refrigerator over night or for at least 2 hours.

Day 2

Almond Financier

• Combine butter, white and brown sugar in a bowl and mix into a smooth paste until it becomes paler in color.
• Add flour, ground almonds, baking powder and milk.
• Stir only until the dough comes together, no longer.
• Fill the batter into a piping bag and refrigerate while rolling out the tart shell dough.

Shaping and Baking

• Preheat the oven to 160 °C top bottom heat.
• Remove the dough from the refrigerator and roll it out to about 3 mm thick between two sheets of parchment paper.
• For small tart rings (8 cm diameter, 2 cm height), cut circles with a 11 cm diameter. The easiest is if you use a 11 cm cookie cutter.
• Step after step press the dough into the tart rings using your thumbs, while rotating the tartlet rings.
• Trim the excess dough with a sharp knife.
• Place the tart rings on a perforated silicone mat onto a baking tray.

  With the perforated mat there is also no need to blind bake them or to poke holes into the bottom of the tartlets.
• Bake for 15 minutes.
• Take them out of the oven and pipe the almond financier batter into the tartlets almost to the edge.
• place thin slices of rhubarb onto the batter.
• Bake again for 15 minutes or until the top of the financier is a golden brown color.
• Let them cool at room temperature and then in the fridge for 2 hours before continuing.

Crème Diplomate – Part 2

• Whip vegan whipped cream with powdered sugar in a tall bowl until it forms soft peaks.
• Do not overwhip, as the cream will become too stiff.
• Stir the pudding-like cream from part 1 with a whisk until it is smooth again.
• Fold in the whipped cream and mix until a uniform cream forms.
• Fill the Crème Diplomate into a piping bag and refrigerate for 30 minutes.

Assembling the Tarts

• Place a Tartlet onto a turnable plate if you have one, otherwise you need to turn the tartlets by hand which is a bit more tricky.
• Get the rhubarb inserts from the freezer and place one in the middle of the tartlet.
• Pipe the Crème Diplomate in a flower like design onto the tartlet to cover the rhubarb insert.
• Place the tartlets in the fridge for 30 minutes to allow the frozen rhubarb inserts to thaw.