RHUBARB TART WITH FRESH STRAWBERRIES
I have to be honest with you. It’s not me who made this fabulous dessert. It was my 14 years old daughter Eva. So just to let you know how easy it is to make crème brûlé at home, Eva did it from the first time. And we all just loved it! The combination of the creamy texture with black currant fragrance is so awaking and unique! Also I doubled the ingredients in the recipe, because the portion we made was too small to enjoy it with the whole family. Bay leaves are bringing a note of coniferous.
Don’t worry if you don’t have a blowtorch to caramelize the sugar on top. The dessert is so good you won’t even notice this imperfection.
I make clafoutis for many years. I bet it’s the best recipe from all I have tried before and it always works. So don’t worry, no fails! It’s the perfect time to try it. There is plenty of local berries and peaches are so sweet. I’m sure you’ll love this texture. This is not a cake. It’s more like a sweet frittata or a flan.