for 12 pieces

Pistachio paste

100 g	unsalted, shelled pistachios, ground in a food processor
60 g	butter, melted, left to cool
2 ½ tbsp	sugar
¼ tsp	bourbon vanilla powder
1 pinch	salt
1 tbsp	white flour
1	egg, beaten

Tart

1	pastry dough, rolled into a circle (approx. 32 cm Ø)
500 g	rhubarb, cut into approx. 2 cm pieces
1 tbsp	sugar
¼ tsp	bourbon vanilla powder

Beaten egg whites

2	fresh egg whites
1 pinch	salt
50 g	sugar

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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