Rhubarb & custard tart

Serves 8 Prep 40 mins plus 4½ hrs chilling Cook 1 hr £ 2.05 a portion 515 kcals, fat 22g, sat. fat 12g, sugar 44g

FOR THE PASTRY

225g plain flour, plus extra for dusting 3 tbsp icing sugar 140g unsalted butter, diced and chilled 1 medium egg yolk, plus 1 medium egg yolk, beaten, for glazing (save the whites for meringues) 1 tsp vanilla bean paste

FOR THE VANILLA CUSTARD

1 tsp vanilla bean paste 250ml whole milk 1 large egg, plus 2 large egg yolks 100g golden caster sugar 25g cornflour 1 tbsp unsalted butter

FOR THE ROASTED RHUBARB

700g thin forced rhubarb (about 5 stalks), trimmed, rinsed and cut into 9cm-long pieces 175g golden caster sugar 1 tsp vanilla paste juice 2 oranges 1 tbsp pistachios, chopped, to serve 1 To make the pastry, put the flour, icing sugar and a pinch of salt in a large bowl and mix. Add the butter and rub together until it resembles breadcrumbs. Add 1 egg yolk, the vanilla and 1 tbsp cold water, and mix until it just starts to come together as a dough. Tip onto a clean work surface and bring together with your hands. Wrap the pastry in cling film and chill for 1 hr.

2 To make the vanilla custard, put the vanilla paste in a pan over a medium-high heat, add the milk and bring to the boil. Meanwhile, tip the egg, egg yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mix, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the butter, mixing until melted and combined. Press a sheet of cling film onto the surface of the custard to stop a skin forming, and chill for 3 hrs. Can be made and chilled 3 days ahead.

3 On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm.

4 Heat the oven to 180C/160C fan/gas 4. Line the tart with baking parchment and fill with baking beans and place on a baking tray. Bake for 30 mins, then remove the parchment and the beans, and return to the oven for another 5 mins or until golden brown. Brush the inside with the remaining yolk. Bake for 1 min to set. Set aside to cool.

5 For the rhubarb, heat oven to 190C/170C fan/gas 5. Put the rhubarb in a small roasting tin in one layer and sprinkle over the sugar, the vanilla and orange. Roast for 15-20 mins until the rhubarb has softened. Allow to cool. To assemble, remove the custard from the fridge, beat to loosen, then pour over the pastry. Top with the rhubarb, brushing a little syrup on top. Sprinkle over the pistachios.