for 12 pieces

Dough

160 g	white flour
50 g	hazelnut, roasted, finely ground in a food processor
50 g	cane sugar
½ tsp	salt
80 g	butter, cut into pieces, cold
1	egg, beaten

Nut filling

100 g	butter, soft
100 g	cane sugar
¼ tsp	salt
2	fresh egg
150 g	hazelnut, toasted
1 ½ tbsp	white flour

Tart

300 g	red rhubarb, cut diagonally into pieces approx. 3 cm long.
2 tbsp	cane sugar

How it's done

Dough

Mix the flour, nuts, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick the base firmly, cover and chill for approx. 30 mins.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.

Nut filling

Using the whisk on a hand mixer, beat the butter, sugar and salt, add the eggs, beat for approx. 3 mins. more until the mixture is lighter in colour. Blitz the nuts in a food processor until the mixture is creamy, stir into the mixture with the flour, spread over the tart base.

Tart

Place the rhubarb in a diamond pattern over the nut filling, sprinkle over the sugar.

To bake

Approx. 1 hr. in the lower half of the oven. Remove from the oven, allow to cool slightly, slide the tart onto a cooling rack, leave to cool completely.

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