- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
This vibrant baklava tart was created to enjoy during WorldPride celebrations - because you can’t have a celebration without something sweet!
- Serves10
- Cook time45 minutes
- Prep time15 minutes, (+ cooling time)
Ingredients
- 6 sheets fresh filo pastry*
- 50g unsalted butter, melted
- 1 1/2 tbs caster sugar
- 300g blanched almonds
- 1 tsp finely grated lemon rind
- 1/2 tsp ground cinnamon
- 1/3 cup (75g) caster sugar, extra
- 20g unsalted butter, melted, extra
- 1 Coles Australian Free Range Egg white
- 5 rhubarb stems, trimmed, thinly sliced lengthways
- Honey, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Lightly grease a 12cm x 35cm (base measurement) fluted tart tin with removable base. Brush 1 pastry sheet with butter and sprinkle with a little sugar. Fold in half to make a long, thin rectangle and place in the base of the prepared tin, folding any excess pastry over itself. Repeat with the remaining pastry sheets, butter and sugar.
Step 2
Place the almonds, lemon rind, cinnamon, extra sugar and extra butter in a food processor and process until the almonds are finely ground. Add the egg white and pulse to combine. Spread evenly over the pastry.
Step 3
Arrange the rhubarb over the tart. Bake for 40-45 mins or until the pastry is golden and the rhubarb is tender. Set aside to cool completely.
Step 4
Transfer to a serving plate and drizzle with honey to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up
The leftover egg yolk and lemon juice from this recipe are perfect for making our quick homemade Mayonnaise.
*Look for ready-to-cook filo pastry in the chilled section.
