Rhubarb black tahini frangipani tart | Open Table Cooking School | Chef Ronit Robbaz
Experience the ultimate autumn treat with Rhubarb Black Tahini Frangipani Tart. Flaky filo pastry filled with rich black tahini frangipane and tarty rhubarb, brushed with orange syrup for a perfect...
Ingredients
- 10 sheets Filo pastry
- 400g rhubarb, trimmed and cut into halves
- Syrup: ¼ cup orange juice, 1 tablespoon orange zest, ¼ cup coconut sugar
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