Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pistachio paste
Tart
Beaten egg whites
Utensils
one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
Pistachio paste
Place the pistachios in a bowl along with all the other ingredients up to and including the egg, mix well.
Tart
Unroll the pastry, place in the tin, firmly prick the base with a fork. Spread the nut mixture evenly on top. Place the rhubarb, sugar and vanilla in a bowl, mix, spread over the pistachio paste.
To bake
Approx. 45 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, increase the temperature to 240 °C (grill or top heat).
Beaten egg whites
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar and briefly continue to beat. Spread the beaten egg whites around the edge of the tart using a tablespoon.
To finish baking
Approx. 1 min. in the centre of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
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