RHUBARB AND RASPBERRY TART
Delight your guests with a stunning Rhubarb and Raspberry Tart using fresh, organic produce. Perfectly balanced tartness and sweetness make it a hit at any dessert table.
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Stand mixer
- Kitchen scale
- Fine-mesh sieve
- Microplane
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Spatula
- Cooling rack
- Parchment paper
- Plastic wrap
- Spoon
Ingredients
- 180g soft butter
- 40g icing sugar, sieved
- 2 egg yolks
- 250g plain flour
- 75g soft butter
- 80g caster sugar
- 70g almond flour
- 1 Tbsp brandy
- 2 eggs
- 50g almonds, blanched. (Skin removed and finely chopped)
- 8 rhubarb stalks, trimmed and sliced into 4cm pieces
- 250g raspberries, fresh
- 200g caster sugar
- 1 lemon, grated rind and juice
- 175g caster sugar
- 2 egg whites
- Pinch of cream of tartar
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