Maximum CHOCOLATE

Rhubarb and chocolate tart

SERVES 8›10

INGREDIENTS

120g blanched almonds
90g raw caster sugar
70g dark chocolate (58%-66% cocoa solids)
4 rhubarb stalks, trimmed and thinly sliced diagonally
Creme fraiche, or ice cream (optional), to serve

SHORTCRUST PASTRY

330g plain flour, sieved
40g icing sugar, sieved Scraped seeds of
1 vanilla bean 150g chilled butter, diced
1 large egg, lightly beaten

1 For shortcrust pastry, pulse flour, icing sugar, vanilla seeds and a pinch of salt in a food processor to combine. Add butter and process to just combine, then add egg and pulse briefly. Turn out onto a work surface and bring dough together. Pat into a rectangle, wrap in plastic wrap and refrigerate for 1 hour to rest.

2 Roll out pastry between two sheets of baking paper to a 27cm x 42cm rectangle, place on an oven tray, still between paper, and refrigerate for 30-40 minutes to rest.

Preheat oven to 190°C. Take pastry out of the refrigerator and