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Rhubarb & Custard Tart

A simple twist on this classic combination of flavours and, if like me, you grow our own rhubarb, a great way to use some of the abundance of these beautiful pink sticks during early summer. Cooked rhubarb can be frozen and used throughout the year


1 pack shortcrust pastry

3-4 sticks rhubarb – cut the pink parts into thin lengths

300ml creme fraiche

2 eggs

3 tablespoons caster sugar

1 teaspoon vanilla bean paste or essence

1 tablespoon cornflour

50g chopped hazelnuts or flaked almonds

Heat the oven to 180oC

Roll out the pastry and line a 20cm tart tin

Put the rhubarb in a saucepan that has a lid, add 2 tablespoons of water, cover and heat until the rhubarb is just tender, then remove gently from the pan and allow to cool

Mix 200ml of the creme fraiche with the eggs, sugar, vanilla and cornflour in a bowl and pour into the lined tart tin

Arrange the rhubarb over the top, then sprinkle the nuts over and bake for 35-45 minutes until the custard has set

Serve with a little extra creme fraiche