Rhubarb & Hazelnut Tart

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13 Ingredients

Number of servings

2 1/2 cup plain flour
1 cup plain flour
200grams butter, chilled, chopped
200grams butter, softened
1tablespoons orange, rind finely grated
6 stalk rhubarb
2teaspoons vanilla extract
vanilla ice-cream (or custard, to serve)
1 egg yolk
3 eggs, lightly beaten
2tablespoons caster sugar
3/4 cup caster sugar
1 cup hazelnut meal

Method

Step 1 of 6

Grease a 20x30cm slice pan. Line base and long sides with baking paper, allowing the sides to overhang.

Step 2 of 6

Process flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup chilled water and process until the mixture just comes together. Turn out onto a lightly floured surface. Knead gently until smooth.

Step 3 of 6

Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Chill for 30 minutes. Preheat oven to 190°C.

Step 4 of 6

Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 15 minutes or until edges are light golden. Remove weights and paper. Bake for a further 10 minutes or until base is light golden. Set aside for 30 minutes to cool.

Step 5 of 6

Meanwhile, make filling. Using an electric mixer, beat butter, sugar, vanilla and rind in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each. Fold in the hazelnut meal and flour. Spread filling over pastry.

Step 6 of 6

Cut rhubarb diagonally into 2cm pieces, then cut each piece in half horizontally. Arrange rhubarb in rows over filling in a chevron pattern, pressing gently. Bake for 35 minutes or until golden and filling is set. Set aside to cool in pan. Serve warm or cool with ice-cream or custard.