Mary Miso - Recipes for every day - Cookbooks
Dough:
300g white flour
80g icing sugar
150g unsalted butter
1 egg yolk
zest of 1 lemon
4 table spoons water
3 sprigs rosemary
5 table spoons ground almonds
500g rhubarb
Pistachio creme:
250ml milk
50g unsalted pistachios
20g corn flour
50g sugar
pulp of 1 vanilla pod
For a baking mould of 10x25 cm or a round mould with 24cm diameter.
Dough:
Mix flour, icing sugar, butter, egg yolk, lemon zest and water. Knead to a smooth dough. Wrap in cling film and chill for one hour.
Pluck rosemary from sprig and chop.
Peal rhubarb and cut into 8cm long pieces.
Butter baking mold and and coat lightly with flour.
Roll dough on some flour to 5cm thickness and put into the baking mould. Cut off the surplus dough and mix with ground almonds and chopped rosemary into crumbles.
Preheat oven to 170°C.
Pistachio creme:
Mix all ingredients in a high container with a blender. Put creme into a pot and bring it to boil while constantly stirring untill it thickens.
Spread creme evenly on the dough. Place rhubarb on the creme and sprinkle with crumbles.
Bake 40 minutes on the lowest shelf of the oven. Let cake cool down and powder with icing sugar before serving.
