Rhubarb Tart

Ingredients:

Pastry
170g plain or “00” flour
A pinch of salt
2 tablespoons caster sugar
100g cold butter
1 egg yolk
1-2 tablespoons cold water

Custard aka Crème Pat
290ml full fat milk
1 teaspoon vanilla paste
2-3 free-range, organic egg yolks
2-3 tablespoons caster sugar
1 tablespoon plain flour
1 tablespoon corn flour

Rhubarb
A little sugar
Edible flowers to decorate

1. To make the pastry, measure the flour, salt and sugar into the bowl of a food processor fitted with the steel blade. Add the butter in little cubes and pulse until it resembles breadcrumbs.
2. Mix the egg yolk with the water and add enough of this mixture to the flour breadcrumbs to just combine.
3. Scoop out the pastry, flatten into a disc, wrap in clingfilm and place in the fridge for 20 minutes.
4. Pre-heat the oven to 190C.
5. Roll out the pastry on a lightly floured surface.  Use gentle movements and don’t over-work.
6. Use the rolling pin to lift the pastry and ease it into 8 small or one large tart case.  Return to the fridge or freezer until the pastry is firm.
7. Bake for 12-18 minutes depending on size.
8. To make the custard, heat the milk with the vanilla until steaming.
9. Beat the yolks with the sugar. Stir in the plain and corn flours. Slowly pour over the warm milk, while constantly stirring. 
10. Return to the pan and heat while stirring until gently bubbling. Remove from the heat as soon as it thickens and allow to cool.
11. Slow cook the rhubarb with a little sugar and a few drops of water until just soft.
12. When the cases and the custard have cooled, scoop custard into the tarts and top with rhubarb and edible flowers.