Rhubarb Tartlets with Fennel Whipped Cream

Ingredients

• Crust

  • 1 1/4 cups (190 g) unbleached all-purpose flour
  • 1/2 cup (65 g) icing sugar
  • 1/4 tsp salt
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 2 tbsp (30 ml) ice water

• Fennel Whipped Cream

  • 1/2 tsp gelatin
  • 1 tbsp (15 ml) water
  • 1 cup (250 ml) 35% whipping cream
  • 2 tbsp sugar
  • 2 tsp fennel seeds
  • 1 fennel stalk, thinly sliced

• Rhubarb Filling

  • 1 tsp gelatin
  • 6 tbsp (90 ml) water
  • 3/4 cup (160 g) sugar
  • 1 tbsp cornstarch
  • 4 1/2 cups (585 g) fresh or frozen rhubarb, cubed

• Fenouil confit

  • 1 cup (250 ml) water
  • 3/4 cup (160 g) sugar
  • 2 fennel stalks, thinly sliced (about 1/2 cup/60 g)
  • Fennel fronds (optional)