Rhubarb and rosé wine crumble tart

Rhubarb and rosé wine crumble tart

This stunning rhubarb tart with rosé wine, custard filling and pistachio pastry is easier to make than it looks – thank you, shop-bought custard!

Rhubarb and rosé wine crumble tart

If tart rhubarb and creamy custard is your favourite combo, check out this incredible rhubarb and custard layer cake.

  • Serves icon Serves 10
  • Time icon Hands-on time 45 min, plus at least 4 hours setting

This stunning rhubarb tart with rosé wine, custard filling and pistachio pastry is easier to make than it looks – thank you, shop-bought custard!

If tart rhubarb and creamy custard is your favourite combo, check out this incredible rhubarb and custard layer cake.

Nutrition: per serving

Calories
575kcals
Fat
37g (20.8g saturated)
Protein
9.3g
Carbohydrates
48.2g (25.3g sugars)
Fibre
2.6g
Salt
0.1g

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

Calories
575kcals
Fat
37g (20.8g saturated)
Protein
9.3g
Carbohydrates
48.2g (25.3g sugars)
Fibre
2.6g
Salt
0.1g

delicious. tips

  1. Make the pastry up to 2 days in advance, keeping it covered with cling film in the fridge. The tart itself is best eaten on the day it’s made.

Buy ingredients online

Recipe By

Jules Mercer

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Rhubarb, vanilla and almond lattice tart

Our sweet rhubarb, vanilla and almond lattice tart – made...

Save recipe icon Save recipe icon Save recipe

Healthy breakfast recipes

Roasted rhubarb and oaty crumble with greek yogurt

Start the day with sweet roasted rhubarb, orange segments served...

Save recipe icon Save recipe icon Save recipe

Best of British recipes

Rhubarb and custard crumble tart

If you can’t decide whether to make a tart or...

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Rhubarb, lime and ginger custard tart

The magic combination of sweet custard and tart candy-pink rhubarb...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.