Rhubarb and pistachio tart

Simple and delicious. The twist here is the base is made from brioche slices instead of pastry.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Dietary
Vegetarian

Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tart

  • 200g/7oz caster sugar
  • 3cm/1in fresh ginger, thinly sliced
  • 3 tbsp grenadine
  • 400g/14oz rhubarb, chopped
  • ½ brioche loaf

For the pistachios

  • 100g/3½oz butter
  • 100g/3½oz caster sugar
  • 2 free-range eggs
  • 100g/3½oz pistachios, shells removed and blitzed

To serve

  • 50g/1¾oz Iranian slivered pistachios
  • 400g/14oz crème fraîche
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