Swiss Rhubarb Wähe

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Peel the rhubarb and cut it at a 30-degree angle to arrange the pattern shown in the picture. It is best to lay it out in a separate dish whilst the pastry cools. To do this, arrange overlapping hexagons, each consisting of 3 pieces of rhubarb. Depending on the thickness of the rhubarb, it may be a good idea to raise the pattern slightly in the tin using strips of rhubarb cut lengthways.
2. Spread the hazelnuts evenly over the tart base.
3. Whisk together the egg, milk, cream and sugar.
4. Arrange the rhubarb as described above and pour the egg-mixture over it carefully and evenly.
5. Bake for 40 minutes at 200 degrees.
6. Optionally, brush with a little fruit jelly diluted with water for extra shine.
7. Leave to cool for at least 15 minutes, then serve warm or cold.