Rhubarb and hazelnut tart

Total time: 2hr 30m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 357 Kcal, 6g Protein, 26g Carbohydrates, 25g Fat


  • Dough
  • 50 g hazelnuts, roasted, finely ground in a food processor
  • 160 g white flour
  • 50 g cane sugar
  • 0.5 tsp salt
  • 80 g butter, cut into pieces, cold
  • 1 eggs, beaten
  • Nut filling
  • 100 g cane sugar
  • 100 g butter, soft
  • 0.25 tsp salt
  • 2 fresh eggs
  • 1.5 tbsp white flour
  • 150 g hazelnuts, toasted
  • Tart
  • 300 g red rhubarb, cut diagonally into pieces approx. 3 cm long.
  • 2 tbsp cane sugar
  • Utensils
  • For a flan tin approx. 28 cm in diameter, greased

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  • Dough

    Mix the flour, nuts, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick the base firmly, cover and chill for approx. 30 mins.
  • To blind bake

    Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.
  • Nut filling

    Using the whisk on a hand mixer, beat the butter, sugar and salt, add the eggs, beat for approx. 3 mins. more until the mixture is lighter in colour. Blitz the nuts in a food processor until the mixture is creamy, stir into the mixture with the flour, spread over the tart base.
  • Tart

    Place the rhubarb in a diamond pattern over the nut filling, sprinkle over the sugar.
  • To bake

    Approx. 1 hr. in the lower half of the oven. Remove from the oven, allow to cool slightly, slide the tart onto a cooling rack, leave to cool completely.

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