Rhubarb custard tart

• roasted rhubarb

  see 'goes well with', below

• dessert pastry375g g
• double cream↗142ml ml
• milk↗150ml ml
• vanilla pod↗1

  split lengthways

• caster sugar↗85g g
• eggs↗3

Step-by-step instructions

1. 1

   Prepare the roasted rhubarb and leave to cool. Turn oven to 190 °C (fan 170 °C, gas 5). Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25 cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160 °C (fan 140 °C, gas 3).

2. 2

   While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.

3. 3

   Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30‑35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.