This tart is pretty special. A crisp, nutty, hazelnut infused pastry filled with velvety vanilla custard, topped with intense, sweet roasted rhubarb. The vibrant pink sticky rhubarb looks stunning. This tart tastes as good as it looks. This is not a quick, throw together kind of recipe, but it isn’t difficult. There are three elements…
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Welcome to my little Italian kitchen in sunny Australia. My family originates from the Italian region of Calabria, and my food reflects my roots as well as the multicultural pot of my Australian home. I am a writer, traveller, cook and eater. My cookbooks are a collection of family recipes and twists on Italian favourites.
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