Scrumptious Rhubarb and Custard Tart

Method

1. Preheat your oven to 180°C.
2. For the roasted rhubarb. Slice your rhubarb into 3 inch batons and place into an ovenproof dish large enough to hold it in a single layer. Scatter over the orange zest and squeeze over the juice, trickle over the honey and gently mix together. Bake in the oven at 180°C for 45 minutes, until the rhubarb is tender. The rhubarb should keep their shape rather than cook to a mush and go beautifully golden on top.
3. Prepare your tart case by rolling out the pastry to 3–4mm. Drape it into your 20cm tart tin and trim off the excess, leaving an inch border to account for shrinkage (this can be tidied up before filling). Prick the base all over with a fork.
4. You need to blind bake this casing to avoid a soggy bottom, as the filling is rather wet! Lay a sheet of greaseproof paper over the pastry and pour in your baking beans (or rice will work just as well) and bake blind at 180°C for 20 mins. Remove the beans and continue to cook for a further 20 mins until the base is biscuity.
5. To make your rhubarb compote, add your rhubarb, citrus, vanilla and sugar to a saucepan and allow to simmer on a medium heat (3-4) for 20-30 minutes until thick and jam-like. Allow to cool.
6. To make your custard, bring the cream, milk, vanilla and cinnamon to the boil in a saucepan on a medium-high heat. In a separate bowl, beat the egg yolks with the sugar until pale, then gently pour in the hot liquid, beating continuously (ideally with an electric whisk). Strain your custard into a jug through a sieve, and allow to settle for a few mins, then skim off any foam.
7. Now, it’s assembly time! Spread your compote into the base of your tart case. Carefully pour in your custard and finish with a spiral of roasted rhubarb. Bake in the oven at 160°C for 40-45 minutes, or until the custard is set but slightly wobbles in the middle. Allow to cool to room temperature before serving.