Rhubarb & Ricotta Tart | SheerLuxe
To make the pastry, put the flour, butter and two tbsp icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs.
Ingredients
- 175g of plain flour
- 100g of chilled butter
- 3 tbsp of icing sugar
- 1 tbsp of pistachios
- 1 egg yolk
- 450g of rhubarb
- 1 vanilla pod
- 1 tbsp of demerara sugar
- 250g of ricotta
- 75g of caster sugar
- 2 eggs
- 100ml of double cream
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