PASTRY

300  gms Plain flour

200 gms Butter

50 gms Custard Powder

75 gms Caster Sugar

2 Large Egg Yolks

Pinch of Salt

FILLING

3 Large Egg Yolks

60gms Caster sugar

1 Tblsp. Cornflour

300 mls Double Cream

2 Teasp Vanilla Paste

RHUBARB

550 gms Fresh Rhubarb.

35gms Butter

90gms Caster sugar

CRUMBLE

80 gms Plain Flour

55 gms Chilled butter

25 gms Demerara Sugar

METHOD

 Make the pastry. Put the flour in a processor with the custard powder and the salt.

 Add the butter (cubed) and blend for a few seconds until the mixture looks like breadcrumbs.

 Transfer into a large mixing bowl and add the sugar and egg yolks with about 4 - 5 tablespoons of cold water.

 Blend the ingredients together until you have a nice soft dough and chill for at least 30 mins.

 Set the oven to 180°C/Fan.

 Make the topping crumble by rubbing the butter into the flour until it resembles coarse  breadcrumbs and add the sugar.

 Scatter on to a baking tray and set aside and cook these at the same time as your 'blind'  bake pastry base.

 Cut the rhubarb into 3- 4 cm lengths, place in a bowl and mix in the sugar. Place on a baking tray, dot with the butter a sprinkle over a little water. Roast for 15 mins, strain the juices from the roasted rhubarb and leave to cool a little.

 While the rhubarb is roasting tip the pastry on to a floured surface and roll out to fit a loose bottomed 21cm Tart tin. Prick all over the bottom with a fork, line with foil or parchment and fill with baking beans. Bake for approx 10 mins, then remove the beans and paper and cook for a further 5 mins. N.B. The crumble may take a little longer, it should be golden and crispy.

 Make the custard. Place the cream and vanilla paste into a pan and heat gently until just simmering

 Whisk together the large egg yolks with the sugar and cornflour in a bowl.

 Pour the simmering cream over the egg mixture lightly whisking all the time. Return the mixture to the hob and cook until the mixture coats the back of a spoon.

 Place some of the rhubarb pieces in the base of the pastry case but leave some to scatter on the top before baking.

 Pour the custard into the pastry case and then place the remaining rhubarb on the top just gently dipping it under the custard a little. Bake for about 20 - 25mins or until the custard is just set. Remove from the tin when cool.

 Sprinkle over the pre-cooked crumble and serve warm with cream or ice cream...DELICIOUS!!