Rhubarb and Amaretti Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist almond cake infused with orange, topped with juicy rhubarb and amaretto cream. This British tart is an elegant dessert with a delicate balance of tartness and sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 225 g (2 cups + 1 tsp) unsalted butter (room temperature)
- 200 g (1 cup) golden caster (or granulated sugar)
- 1 tsp vanilla extract
- 4 medium eggs
- finely grated zest of two oranges
- 200 g (2 1/2 cups) ground almonds/course almond meal
- 50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour
- 1 tsp baking powder
- 8 amaretti biscuits (roughly crumbled)
- 1-2 sticks of rhubarb (sliced in half lengthways and cut into 16 x 6 cm pieces)
- 1 tbsp granulated sugar for sprinkling
- juice of 1 orange
- 1 fresh sprig of rosemary
- 2 tbsp granulated sugar
- 240 ml (1 cup) double (heavy) cream
- 2 tbsp confectioners' sugar
- 2 tsp amaretto
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 27mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 27MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.