BANK HOLIDAY BAKES

Showstopping sweet treats the whole family will love

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Rhubarb and custard tart

The tart flavour of rhubarb, subtle warming spice, and rich custard results in a harmonious combination perfect for a spring dessert.

Serves 8 • Prep 45 mins, plus chilling • Cook 55 mins

320g ready-rolled sheet all-butter pastry
400g rhubarb, cut diagonally into 5cm lengths
200g caster sugar
¼tsp mixed spice
1 orange, skin pared,
half juiced
3tbsp corn our
5 free-range egg yolks
350ml whole milk
150ml double cream
You will need:
24cm loose-bottomed tart case

1 On a oured surface, roll the pastry to a 35cm square and line the tin (excess pastry draped over the edge). Prick the base with a fork; chill. Heat the oven to 200C Fan/Gas 7.
2 Toss the rhubarb, sugar, mixed spice, and orange zest and juice in a baking tin and spread out to a single layer. Cover tightly with foil and cook for 12 mins. Remove the foil with an oven glove, then use a slotted spoon to remove the rhubarb, leaving the syrup. Mix the syrup to dissolve the sugar.
3 Line the pastry case with baking paper, ll with baking beans, and blind bake for 20mins. Remove the beans and paper. Use a serrated knife to trim off the overhanging pastry, then return the case to the oven for 8-10 mins until the pastry is golden.