RHUBARB & CUSTARD TART

Serves 8

● 375g (13oz) ready-to-roll sweet shortcrust pastry

● Flour, for dusting

● 400g (14oz) rhubarb, cut into 3cm lengths

● 1tbsp cornflour

● 3tbsp crystallised ginger

For the custard

● 4tbsp custard powder

● 100g (3½oz) caster sugar

● 400ml (14fl oz) milk

● 1 egg

Set aside 125g (4½oz) pastry for the lattice top. Cover with clingfilm and chill. Roll out the remaining pastry on a floured work surface and use to line a 22-23cm fluted flan tin. Trim the edges. Chill for 15 minutes. Preheat the oven to 200°C/fan 180°C/gas 6. Line the pastry case with a circle of baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes. Remove the paper and beans or rice and cool.

Mix the custard powder, 75g of sugar and 100ml of milk to a smooth paste. Heat the remaining milk until almost boiling then pour a little over the custard powder mixture. Stir, then pour back into the pan with the milk and cook, stirring, until thick and smooth. Cool for 5 minutes then beat in the egg. Cover with clingfilm to prevent a skin forming.

Toss the rhubarb in the remaining sugar and the cornflour. Sprinkle the ginger into the pastry case. Pour in the custard and place the rhubarb on top. Roll out the pastry for the top to 5mm thick and cut into 1cm strips. Twist and arrange in a lattice on top. Bake for 20 minutes until golden. Cool for at least 2

hours to set. Serve at room temperature.