Ingredients (for 6 people)
For the shortcrust pastry:
- 250 g all-purpose flour
- 50 g of sugar
- 125 g cold butter cut into small cubes
- 1 egg
- A little water if necessary
For the walnut cream:
- 100 g of ground pecans
- 100 g of softened butter
- 100 g of sugar
- 2 eggs
- 8 pieces of rhubarb, cut into 3 cm lengths
Preparation
- Sift the sugar and flour into a bowl. Add the butter cubes and work them in with your fingers to form a crumbly dough.
- Add the egg, then mix with your hands to form a ball. If the dough is too crumbly, add a few drops of water.
- Knead lightly, flatten the dough into a disc, wrap it in cling film and let it rest for 30 minutes in the refrigerator.
- Preheat oven to 350°F / 180°C.
- Flour your work surface and roll out the dough to a thickness of 5 mm. Place it in a pie dish and prick it with a fork.
- Refrigerate the dough for another 10 minutes. Cover it with parchment paper and add ceramic balls or dried beans. Blind bake for about 10 minutes.
- In a bowl, mix the ground pecans, softened butter, and sugar with a spatula. Add the eggs and mix until smooth.
- Fill the pre-baked tart base with the walnut cream.
- Arrange the rhubarb pieces geometrically, pressing them lightly into the cream.
- Bake for about 20 minutes, until the tart is golden brown.
- Let cool before unmolding.
Suggestion: Serve this pie with a scoop of vanilla ice cream for even more indulgence.
