Loretta Sartori

Presented in 2003

Rhubarb nougatine

Serves 8–10

Sweet shortcrust pastry

200 g (7 oz) unsalted butter, at room temperature

100 g (3½ oz) caster (superfine) sugar

1 egg (55 g/2 oz)

300 g (10½ oz/2 cups) plain (all-purpose) flour

Rhubarb layer

400 g (14 oz) rhubarb stalks (3 medium stalks)

½ vanilla bean, split and seeds scraped

50 g (1¾ oz) caster (superfine) sugar

Filling

70 g (2½ oz) unsalted butter, softened

50 g (1¾ oz) caster (superfine) sugar

100 g (3½ oz/1 cup) almond meal (ground almonds)

2 eggs (55 g/2 oz each)

Topping

90 g (3¼ oz) egg white, (from about 3 eggs)

80 g (2¾ oz) caster (superfine) sugar

100 g (3½ oz) flaked almonds, lightly toasted

Sweet shortcrust pastry

Using an electric mixer fitted with a paddle attachment, cream the butter and sugar until pale. Add the egg and mix until absorbed. Stop the machine and add the flour, then mix on low speed until the ingredients are blended. Do not overmix. Wrap the pastry in plastic wrap and chill for at least 1 hour prior to use.

Roll out the pastry on a lightly floured work surface and use to line the base and sides of a 22 cm (8½ inch) diameter tart tin with a removable base. (Reserve the scraps for another use.) Refrigerate the pastry case for 30 minutes prior to baking.

Preheat the oven to 200°C (400°F/Gas 6). Line the pastry case with baking paper, foil and weights and blind bake for 15–20 minutes. Remove the weights, foil and paper. Reduce the oven to 180°C (350°F/ Gas 4).

Rhubarb layer

Wash the rhubarb and cut into 3 cm (1¼ inch) pieces. Rub the split and scraped vanilla bean into the sugar. Place the rhubarb into a sauté pan over high heat and cook until the fruit starts to sizzle. You may have to cook in batches if your pan is small — the rhubarb shouldn’t stew. As the fruit starts to sizzle, sprinkle over the vanilla sugar. Once the sugar has dissolved and the fruit begins to soften, 4–5 minutes, remove from the heat. Set aside to cool.

Filling

Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the almond meal and finally the eggs, ensuring that the mixture is pale and lightly aerated. Spread the filling into the pre-cooked pastry case and cover with the cooled rhubarb.

Topping

Using an electric mixer, lightly whisk the egg white until foamy. Add the sugar and whisk for 1 minute. Remove from the mixer and fold through two-thirds of the flaked almonds, reserving the remainder to sprinkle on top of the tart.

Pour the topping over the tart, sprinkle with the remaining almonds and bake for 45 minutes or until golden and cooked through. This tart is best served at room temperature, or hot with vanilla ice cream.

Langham Melbourne MasterClass is all about inspiration, catching up with local heroes and global trends, going ooh-ah-how-amazing at what one chef may do, but then rushing home to make the simple, earth-to-table recipes of another. JILL DUPLEIX, 2010