Roasted rhubarb and cardamom custard tart

Recipe by Matt Noonan

You’ll need:

Pastry

125g butter
60g icing sugar
125g plain flour
75g ground almonds
2g baking powder
Pinch salt
1 egg yolk

Roasted rhubarb

500g rhubarb
50g caster sugar

Cardamom custard
9 egg yolks
75g caster sugar
500ml whipping cream
4 cardamom pods

Method:

1. Start by making the pastry. Cream the butter and sugar together until smooth.

2. Add the flour, salt, baking powder and ground almonds. Rub together with your fingertips until you have a mixture than resembles breadcrumbs.

3. Add the egg yolk and bring together. Wrap in cling film and rest for at least 30 minutes before rolling out.

4. Line a buttered tart dish with the pastry, lay some cling over and fill with baking beans to blind bake to case.

5. Cook the tart case at 160C for 15 minutes. Remove the baking beans and cook the case for another 5-7 minutes. Set aside and cool. Drop the oven temperature to 140C to cook the rhubarb.

6. Cut your rhubarb to your desired length and toss with the sugar to macerate. Leave for at least 30 minutes before roasting.

7. Cook the rhubarb for 15 - 20 minutes until tender. Arrange in the tart case and make.the custard.

8. For the custard put the cream in a pan with the cardamom and place on a medium heat. When hot but not boiling remove the heat and leave to infuse for 20 minutes.

9. Whisk the egg yolks with sugar and add the cream. Strain the mixture through a sieve to remove the seeds and pour into the tart case.

10. Cook on a low heat 120C for 30 minutes or until just set. Allow to cool fully before cutting.