Rhubarb and custard tart

SERVES 12

INGREDIENTS

● 12 egg yolks

● 110g butter

● 85g caster sugar

● Zest of 1 lemon

● 225g plain flour

● 1 tsp vanilla extract

● 160g sugar

● 500ml double cream

● 400g rhubarb

● 100ml fresh orange juice

1. Place three of the egg yolks and the butter in a food processor. Pulse together until smooth and pale, then add the caster sugar gradually, followed by the lemon zest and flour.

2. Remove from the blender and wrap in clingfilm. Chill for at least one hour before rolling out to the thickness of a £1 coin.

3. Carefully roll the dough around the rolling pin and place in a 25cm round fluted tart tin. Push the dough into each flute, trim off any excess pastry and freeze for 20 minutes.

4. Meanwhile, preheat the oven to 160˚C/140˚C fan/gas mark 3.

5. Fill the tart tin with baking beans then blindbake it for 20 minutes.

6. Mix the remaining nine egg yolks, vanilla and 60g of sugar in a large bowl.

7. Warm the cream, then slowly pour over the eggs, whisking continuously.

8. Turn the oven down to 130˚C/110˚C fan/gas mark ½, pour the custard mixture into the tart and then place it back in the middle of the oven. Bake for 30-40 mins, until it is set but slightly wobbly. Allow to cool fully.

9. Rinse the rhubarb and cut into 5cm pieces.

10. Heat the other 100g of sugar and orange juice to a simmer in a large frying pan.

11. Add the rhubarb and turn off the heat. Leave the rhubarb to steep for one minute, then turn and leave for a further minute.

12. Remove the rhubarb from the liquid onto a plate, then use it to decorate the top of the tart and drizzle with juice. It’s best served straight away, or decorate when ready to serve.