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Rhubarb and Hazelnut Tart

The Rhubarb and Hazelnut Tart is a perfect example of a springtime dessert. It’s simple to make and bursting with flavor. The tartness of the rhubarb pairs perfectly with the rich and nutty hazelnut frangipane. It’s a dessert that is sure to impress your guests at any springtime gathering.

Ingredients

Tart Dough:

  • 1 egg
  • 1 egg yolk
  • 125 g room temperature butter
  • ½ vanilla bean pod
  • 90 g powdered sugar
  • 250 g AP flour

Hazelnut Filling:

  • 90 g sugar
  • 110 g hazelnut flour
  • 100 g room temperature butter
  • 120 g eggs
  • Pinch of salt
  • 1 tsp vanilla extract

Rhubarb:

  • 2-3 stalks rhubarb

Instructions

Tart Dough:

  • Using your paddle attachment, mix together butter, vanilla, and powdered sugar. Try not to whip in too much air.
  • Add in the eggs, mix until combined.
  • Add in the flour, mix until sandy.
  • Finish mixing the dough together by hand, kneading a bit to pick up the floor left on the bottom of the bowl.
  • Divide in two and wrap in plastic.
  • Let chill in the fridge for at least 1 hour before use.
  • Once chilled roll out into a thin circle and press into a tart pan. I prefer a tart pan with a removal bottom but you can use what you have on hand.
  • Chill the lined pan in the fridge until ready to use

Hazelnut Filling:

  • Grind your hazelnuts into a flour.
  • Using your paddle attachment combine sugar, butter and hazelnut flour.
  • Once thoroughly combined add the eggs one at a time, scrapping between each addition.
  • Flavor with salt and vanilla extract to your liking.

Rhubarb:

  • Peel as you’d like. Chop into thin slices.

Final:

  • Take the lined shell from the fridge.
  • Fill with the hazelnut filling
  • Press the rhubarb slices into the filling. This can be in a decorative pattern but the filling will puff up quite significantly around the rhubarb so you dont really need to bother if you don’t want to.
  • Bake the tart at 175C or 350F for about 40 minutes or until golden brown.

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