By Chef Nick Krug

Yield: 8 servings

Ingredients:

8 ounces walnut halves, finely chopped
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted
16 ounces Belgian white chocolate, finely chopped
1 1/2 cups heavy cream, warmed
1 egg yolk
1 1/2 cup granulated sugar
1 cup water
1 stalk rhubarb, peeled in consecutive strips from the top to bottom, in one swipe

Directions:

1. Pulse nuts, sugar, and butter in food processor.

2. Pour onto an 8-inch loosebottom tart pan. Press crust into the pan, spreading evenly. Bake at 350° for 20-25 minutes, until golden brown. Gently smooth crust with the bottom of a measuring cup. Let cool.

3. Slowly add cream to chopped chocolate in small bowl; whip until smooth.

4. Add egg yolk. Mix to blend.

5. Strain ganache, and pour into prepared crust. Refrigerate until set.

6. Mix water and 1 cup sugar to create simple syrup. Simmer in saucepan; reduce by half.

7. Add rhubarb strips. Cool overnight, covered with remaining sugar. Garnish tart.