Recipe by: Evania Marler

Source: adapted

Serves: 8

Ingredients for Pastry

  • 225 g plain flour
  • 80 g icing sugar
  • 110 g unsalted butter, cubed
  • 1 egg yolk

Ingredients for Rhubarb Filling

  • 6 stalks rhubarb, trimmed
  • 1 tablespoon brown sugar
  • 1 tablespoon boiling water

Ingredients for Almond Filling

  • 150 g unsalted butter, at room temperature
  • 65 g cup caster sugar
  • 2 eggs
  • 60 g chocolate hazelnut spread
  • 130 g almond meal
  • 2 Tbsp plain flour
  • Icing sugar to dust


  • To make the pastry, place flour, sugar and butter in a food processor. Pulse until mixture resembles fine breadcrumbs.
  • Add egg yolk and water and process until mixture forms dough.
  • Shape into a disc. Wrap in plastic wrap and chill for 20mins.
  • Preheat oven to 180C or 160C fan-forced.
  • Roll out dough on a lightly floured surface until 5mm thick. Ease into a 3cm-deep, 23cm loose-based tart pan. Trim excess pastry. Refrigerate for 20mins.
  • Line the pastry with baking paper and fill with pastry weights or rice.
  • Bake for 15mins. Remove paper and weights and bake for another 12mins or until dry. Cool.
  • Meanwhile, combine the rhubarb, brown sugar and water in a bowl.
  • Set aside, stirring occasionally, for 5mins.
  • For the Almond Filling use an electric mixer to beat butter and caster sugar in a bowl until pale and creamy.
  • Add eggs, 1 at a time, beating well after each addition.
  • Stir in the chocolate hazelnut spread until well combined, and then stir in the almond meal and flour.
  • Drain the rhubarb mixture and scatter half over the tart shell.
  • Top with the filling mixture and spread with a spatula.
  • Arrange the remaining rhubarb mixture on top.
  • Bake for 30-35mins or until set.
  • Serve warm or at room temperature, dusted with icing sugar or ice-cream.

Download PDF here: Australian Rhubarb & Chocolate Tart