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Rhubarb, apple and almond tart with honey drizzle
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Prep Time:
215 minutes
Cook Time:
40 minutes
Total Time:
255 minutes
Delicious rhubarb tart with a ginger nut crust, creamy filling, and almond crunch topping, ideal for gatherings.
Ingredients:
  • 250g packet ginger nut biscuits
  • 42.50 gm desiccated coconut
  • 80g butter, melted
  • 3 stalks rhubarb, trimmed
  • 1 Jazz apple, peeled, cored, halved, very thinly sliced
  • 62.50 ml flaked almonds
  • 57.20 gm honey
  • Icing sugar, for dusting
  • 125g butter, softened
  • 161.25 gm caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 133.00 gm almond meal
  • 62.50 ml plain flour
Instructions:
  • Combine biscuits in a food processor until finely crumbled. Mix in coconut and butter until fully blended. Press the mixture evenly onto the base and sides of a 3cm-deep, 24cm round loose-based fluted tart pan. Chill in the refrigerator for 1 hour.
  • Preheat oven to 180C (160C fan-forced).
  • In a mixing bowl, cream butter, caster sugar, and vanilla with an electric mixer until light and fluffy, around 5 minutes. Gradually add eggs one at a time, mixing until just combined. Stir in almond meal and flour until well incorporated.
  • Cut rhubarb into 5cm pieces. Place half of the apple slices at the bottom of the pan. Spread half of the filling over the apples. Add the remaining apple slices. Spread the rest of the filling. Arrange the rhubarb on top in a decorative pattern. Sprinkle with flaked almonds.
  • 1. Place the pan on a baking tray and bake for 35 to 40 minutes until the top is golden and firm to the touch. 2. Allow it to cool in the pan for 2 hours, then delicately transfer it to a serving plate. 3. Drizzle with honey, dust with icing sugar, and serve warm or at room temperature.

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