Rhubarb and pistachio tart
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- 4–6
- Dietary
- Pregnancy-friendlyVegetarian
This dessert is fairly simple to make as the base is brioche slices rather than pastry so no rolling or blind baking!
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the tart
- caster sugar: 200g/7oz caster sugar
- ginger: 3cm/1in fresh ginger, thinly sliced
- 3 tbsp grenadine
- rhubarb: 400g/14oz rhubarb, chopped
- brioche: ½ brioche loaf
For the pistachio paste
- butter: 100²µ/3½´Ç³ú butter
- caster sugar: 100²µ/3½´Ç³ú caster sugar
- eggs: 2 free-range eggs
- pistachios: 100²µ/3½´Ç³ú pistachios, shells removed and blitzed
To serve
- pistachios: 50g/1¾oz slivered pistachios
- crème fraîche: 400g/14oz crème fraîche
Method
To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan.
Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan.
Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze.
To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish.
To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency.
Preheat the oven to 200C/180C Fan/Gas 6.
Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set.
When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche.
