Rhubarb and custard tart

Ingredients

For the pastry:
175g/6oz plain flour
55g/2oz unsalted butter, cubed
25g/1oz lard, cubed
orange juice and zest
For the filling:
40g/1½oz/1 stick rhubarb, chopped
15-20g/½- ¾oz sugar to taste
15g/½oz butter
For the custard:
1 egg
20g/¾oz caster sugar
20g/¾oz flour
8 tbsp double cream

Method

1. Prepare the pastry by mixing all the ingredients in a food processor or by hand. Leave to rest.
2.Make the filling: sauté the rhubarb in the butter melted in a frying pan. Add the sugar and work briefly for 1-2 minutes. Set aside.
3. Roll out the pastry to fit cases, line with baking paper and beans and bake blind at 200C/400F/Gas 6 for 5-6 minutes.
4. Make the custard: beat the egg with the sugar until pale and thick. Beat in the sifted flour and add the cream.
5. Put the sautéed rhubarb in the pastry cases, pour over the custard and cook in the oven at 180-190C/350-375F/Gas 4-5 for 5-8 minutes until set. Serve.