This rhubarb custard tart features creamy orange and vanilla custard and roasted rhubarb in a flaky shortcrust pastry case. 

In a large bowl add the flour, sugar, and salt and stir them together.

The Pastry

Chop the cold butter into small cubes and add the cubes in.

Use a pastry cutter to further cut the butter into the flour, until it resembles coarse bread crumbs.

In a bowl, lightly whisk the egg. Make a well in the middle of the flour mixture and add in the egg.

Use a fork to combine it into a stiff dough.  If it is too dry and crumbly add in  ½ tablespoon milk as needed.

Tip the dough onto a lightly floured bench and gently form it into a disc. Don’t over knead it.

Place the dough into an airtight container and chill it in the fridge for a minimum of ½ an hour until completely cold.

Once chilled, roll the dough out on a lightly floured bench into a 12inch/30cm circle. Then ease it gently into a 9/10 inch.

Cut off any excess dough at the top and use the excess to patch up any tears in the dough. Use a fork to prick the pastry case bottom.

Chill the dough in the fridge again while preheating the oven for blind baking.

The dough is blind baked in a medium-hot oven for only 7-8 minutes.

Remove the weights and parchment paper and bake the pastry case further until golden brown. 

Roast the rhubarb along with sugar and orange zest for 15 minutes.

The custard is made with milk, heavy cream, eggs, corn starch, sugar, salt, orange zest, and vanilla paste.

Pour the custard into the baked tart shell. Scoop up pieces of the baked rhubarb and arrange over the custard. 

Place the tart in the oven and bake for around 16-18 minutes. The custard should be set but still, have a wobble to it. 

Let the tart cool to room temperature before serving, or chill it in the fridge. The custard will be set the thickest when chilled.