Rhubarb and rosé wine crumble tart

Ingredients

For the pastry

• 220g plain flour

• 40g pistachio kernels

• 60g icing sugar

• 120g unsalted butter

• 1 medium free-range egg

For the crumble

• 50g plain flour

• 75g caster sugar

• 50g unsalted butter

• 60g pistachio kernels, roughly chopped

For the filling

• 800g rhubarb, chopped diagonally into even lengths

• 100ml rosé wine

• 4 tbsp runny honey

• 200ml double cream

• 12g powdered gelatine (1 sachet)

• 500ml good ready-made vanilla custard

You’ll also need

• 25cm fluted springform tart tin

Method

1. Start with the pastry. Put the flour, pistachios and icing sugar in a food processor and whizz to a powder. Add the butter and pulse until the mixture resembles breadcrumbs, then add the egg and pulse again until it comes together in a dough. Remove and shape into a disc, then wrap and rest in the fridge for at least 30 minutes.

2. Meanwhile, mix the flour, sugar and butter for the crumble in a bowl and rub together with your fingertips until only the odd larger pea-size piece of butter remains. Mix in the chopped pistachios, then spread over a small baking tray lined with baking paper. In another larger baking dish, toss the rhubarb with the rosé wine and drizzle with the honey. Heat the oven to 180°C fan/gas 6.

3. When the pastry has rested, roll out to a 33-35cm circle (this is so there can be an overhang to negate any shrinkage in the oven). Line the tart tin with the pastry, pushing it gently into the corners. Line the pastry with baking paper and fill with baking beans/ uncooked rice, then put in the oven to blind bake. At the same time, put the rhubarb on another oven shelf and the crumble on a third. After 10 minutes, remove the rhubarb and the tart case; after 15 minutes, remove the crumble. Lift out the baking beans/rice and baking paper from the tart tin, then return the pastry case to the oven for 10-12 minutes more until golden and crisp. Leave the rhubarb to cool in its liquid and the crumble to cool and crisp up.

4. While the pastry bakes and the rhubarb cools, prepare the custard filling. Measure out 50ml of the cream into a small pan. Put over a medium heat and remove when it’s just about to start simmering. Sprinkle the gelatine on top and stir well to dissolve. While the gelatine is dissolving, whip the remaining cream to soft peaks (the tips will flop over when the beaters are removed).

5. Stir the custard into the whipped cream, then add a large spoonful to the gelatine mixture and stir well to combine. Gently stir this mixture back into the custard and cream, mixing well. Pour the filling into the tart shell, then put the tart in the fridge for at least 4 hours to set.

6. Once set, top with the cooked rhubarb pieces, arranging neatly in whatever pattern you like. Trim pieces to fit around the edge, then drizzle over any resting juices from the rhubarb. Just before serving, roughly chop the cooled crumble mixture, then sprinkle over.