Ultimate Rhubarb and Custard Tart

deliciousmagazine.co.uk

Judy's good eats!

450g rhubarb (about 4 large stalks), cut into 4 to 5cm lengths

50g unrefined caster sugar

1 star anise, crushed

1 vanilla pod, split lengthways

subheading: For the pastry:

90g icing sugar

340g plain flour, plus extra to dust

170g unsalted butter, cubed and chilled, plus extra for greasing

1 medium free-range egg, beaten

2 to 3 tbsp icy cold water

subheading: For the custard:

200ml whole milk

300ml double cream

2 medium free-range eggs, plus 3 egg yolks (see tips)

100g unrefined caster sugar

2 tbsp cornflour

subheading: You’ll also need…:

Deep, 20cm loose-bottomed tart tin or pie dish, greased and floured

Directions at deliciousmagazine.co.uk

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