Rhubarb tart with pistachios
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Cooking tools:
- Pie dish
- Parchment paper
- Oven
- Mixing bowl
- Fork
- Measuring spoon
- Whisk
- Hand mixer
- Rack
- Spoon
- Measuring cup
- Baking sheet
Ingredients
- 3 ½ tbsp sugar
- ½ tsp bourbon vanilla powder
- 1 tbsp white flour
- 50 g sugar
- 100 g unsalted, shelled pistachios
- 60 g butter
- 1 eggs
- 2 fresh egg whites
- 500 g rhubarb
- 1 pastry dough, rolled into a circle
- 2 pinches salt
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