Ingreadient :

• 225g plain flour
• 125g butter, diced
• 1 egg yolk
• 400ml whipping cream
• 1 x 5cm ginger, diced
• 1 tsp dried ginger
• 8 egg yolks
• 60g caster sugar
• eggs for egg wash
• 8 sticks rhubarb
• 1 orange, juice and zest
• 15ml whisky

Direction :

1. Preheat the oven to 130°C.
2. To make the pastry, mix the flour and butter together to resemble breadcrumbs. Then add the egg yolk and bring together, chill for 30 minutes.
3. Roll out the pastry onto a floured surface, then use to line a 23cm tart tin. Blind bake with baking paper and flour for 15 minutes, then remove the baking paper and flour that you’ve used to blind bake and brush the inside of the pastry with egg wash.
4. Heat the cream and ginger in a pan until warmed through, then sieve off the ginger. Whisk together the eggs and sugar, then add the strained milk.
5. Gently pour the custard into the pastry case, bake for 45 minutes to 1 hour, then cool. Slice the rhubarb and pop onto a baking sheet. Pour over orange juice and zest and whisky for 10 minutes, to soak.
6. To finish the tart remove the pastry edges, then top with roasted rhubarb.