Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan/gas mark 4.
2.
In a saucepan, bring the
cream (250 mL)
,
milk (250 mL)
and
vanilla pod (1)
to the boil.
3.
In a bowl, beat the
egg yolks (8)
with the
sugar (100 g)
until pale, then pour over the hot milk and cream, beating as you go. Strain into a jug.
4.
Pour the custard into the
pastry case (1)
and bake for around 30 minutes or until the custard has set.
5.
While the tart is cooking, place the
rhubarb (500 g)
in a saucepan with the
sugar (100 g)
, the
gin (3 tbsp)
, most of the
orange (1)
and 2 tbsp water. Simmer for 10 minutes until the rhubarb is cooked but still holds its shape.
6.
Remove the tart from the oven and top with the rhubarb, the cooking syrup, and some extra orange zest.