Mix all ingredients with a hook and put on the fridge. Roll out 3 mm and line tartlets. Bake at 160 degrees.
Mix into a crumbly dough and toast at 170 degrees. 3. Vanilla mousse
Mix water, vanilla and Fond Royal. Turn in the lightly whipped cream little by little. Fill into molds and put in the freezer.4. Glaze
Boil water and Saphire Glaze. Add Diamond Glaze and colour.
Pipe Les Fruit Rhubarb in the shortcrust form. Glaze the vanilla mousse and place on top of the rhubarb. Place a sufficient amountcrumbles around the mousse and decorate as desired.