This Ginger and Rhubarb Tart Recipe Is A Breeze To Bake | delicious. Australia

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim the ends of the rhubarb and remove the leaves.

Cut the rhubarb into 15 or 16 centimeter pieces.

Place the trimmed rhubarb into a tray.

Prepare shortcrust pastry, trimming it to about 40 centimeters if necessary.

In a bowl, combine flour, almond meal, fresh ginger, orange zest, and caster sugar; stir together.

Tumble the dry mixture into the pastry, leaving a 4.5 centimeter border around the edge.

Layer the rhubarb pieces lengthwise with the flat side down on top of the mixture.

Fold the edges of the pastry over the rhubarb, starting with a mini fold of about 1 centimeter for a strong border.

Pinch down the corners of the pastry after folding the long edges over the rhubarb.

Spread some strawberry jam over the rhubarb for sweetness.

Brush the pastry with a beaten egg for a golden color.

Bake in a preheated oven at 200 degrees Celsius for 25 to 30 minutes on the lower shelf.

Once baked, brush the pastry with more strawberry jam for gloss.

Chop unsalted pistachios and sprinkle them over the tart before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens