Recept: Tarte tatin van rabarber

Ingredients (2 pieces)

  • puff pastry(100g)
  • rhubarb (200g)
  • butter (45g)
  • sugar (50g)


Pre-bake the puff pastry for 50% at 200 degrees with baking pearls.

Cut the rhubarb into fine strips.

At the bottom of the dough, alternate a layer of rhubarb, butter and sugar. Bake for 10 minutes at 180 degrees and let cool.

Festive mocktail 
by Catering Cachette

Mocktail Garnish:

  • cranberrysap (30cl)
  • verjus (5cl)
  • fresh applejuice (10cl)
  • ground cardemom (1g)
  • fresh thym (1 twig)


Combine all ingredients and freeze.

Stir the mixture every half hour with a beater until you get granita.

Put the granita in a glass and serve the Apple & Thyme mocktail (150 ml) on top. Garnish with a fresh sprig of thyme.