📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even baking, so don't skip this step!
2. Prepare the Crust: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. If you're feeling fancy, use a food processor to pulse these ingredients together.
3. Add the Butter: Cut in 1 cup (2 sticks) of cold, unsalted butter into the flour mixture. You can use a pastry blender or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Remember, the colder the butter, the flakier the crust!
4. Incorporate the Egg Yolk and Vanilla: In a small bowl, whisk together 1 large egg yolk and 1 teaspoon vanilla extract. Add this to the flour-butter mixture and mix until a dough starts to form. Don't overmix; a shaggy dough is perfectly fine.
5. Chill the Dough: Gently gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling prevents the gluten from developing too much, resulting in a tender crust. I usually go for an hour, jus' to be safe.
6. Prepare the Rhubarb Filling: While the dough is chilling, prepare the rhubarb filling. In a large bowl, combine 4 cups of chopped rhubarb (about 1/2-inch pieces), 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 2 tablespoons lemon juice, and 1 teaspoon ground ginger. Mix gently to combine. The rhubarb will start to release its juices, which is perfectly normal.
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges and crimp the edges for a decorative finish. You can use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
8. Add Macadamia Nuts: Sprinkle 1 cup of coarsely chopped macadamia nuts evenly over the bottom of the tart crust. This creates a nutty base that complements the rhubarb filling.
9. Pour in the Rhubarb Filling: Pour the rhubarb filling over the macadamia nuts, spreading it evenly. Make sure the rhubarb is distributed well to ensure even baking.
10. Bake the Tart: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the rhubarb filling is bubbly and tender. If the crust starts to brown too quickly, you can tent it with aluminum foil.
11. Cool and Serve: Remove the tart from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, you can dust the top with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
12. Enjoy the Rapture: Slice and serve. Feel the Mirht!