This vibrant baklava tart was created to enjoy during WorldPride celebrations - because you can’t have a celebration without something sweet!
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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.
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.
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.
Transfer to a serving plate and drizzle with honey to serve.
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.