- 225g (1 1/2 cups) plain flour
- 45g (1/4 cup) icing sugar mixture
- 125g unsalted butter, finely chopped, chilled
- 1 egg
- 1 tablespoon milk, cold
- 4 strips lemon rind
- 1 tablespoon lemon juice
- 500ml (2 cups) water
- 370g (1 3/4 cups) caster sugar
- 325g (about 2-3) large rhubarb stalks, cut diagonally into 2cm pieces
- 300ml pouring cream
- 200ml milk
- 1 vanilla bean, split, seeds scraped
- 1 cinnamon stick
- 5 egg yolks
- 1 egg
- 70g (1/3 cup) caster sugar
- 3cm-deep, 23.5cm (base measurement) fluted tart tin with a removable base, food processor
Lightly grease a 3cm-deep, 23.5cm (base measurement) fluted tart tin with a removable base.
Process the flour and icing sugar in a food processor until combined. Add the butter. Process until mixture resembles fine breadcrumbs. Add the egg and milk. Pulse until mixture just comes together. Turn onto a lightly floured surface. Gently bring together. Shape into a disc. Enclose in plastic wrap and place in the fridge for 45 minutes to rest.
Roll out the pastry between 2 sheets of baking paper to a 4mm-thick disc. Line prepared tin with the pastry. Trim any excess. Prick base with a fork. Place in the freezer for 30-45 minutes to rest.
Meanwhile, place the lemon rind and juice, 1 1/2 cups of the water and 3/4 cup of the sugar in a small frying pan. Bring to a simmer over medium-low heat, stirring to dissolve sugar. Simmer for 6-8 minutes or until thickened slightly. Reduce heat to low. Add rhubarb and gently poach for 4-5 minutes or until rhubarb is just tender and still holds its shape. Use a slotted spoon to transfer to a plate to cool. Simmer syrup for a further 3-4 minutes or until thick. Set aside to cool completely.
Preheat oven to 200C/180C fan forced. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Carefully remove the paper and pastry weights or rice. Bake for 6-8 minutes or until golden. Set aside to cool. 6 For the custard, reduce oven to 180C/160C fan forced. Bring the cream, milk, vanilla and cinnamon just to the boil in a saucepan over medium-low heat. Whisk yolks, egg and sugar in a heatproof bowl. Gradually whisk in cream mixture. Strain into a jug.
Arrange rhubarb over pastry. Transfer tray with tart to middle rack of oven. Pour custard into tart, allowing rhubarb to show through. Bake for 35-40 minutes or until custard is just set. Cool completely in tin.
Combine the remaining sugar and water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat to medium. Bring to the boil. Simmer, without stirring, for 6-10 minutes or until golden. Remove from heat. Stand for 1-2 minutes until bubbles subside. Working quickly, pour over tart, swirling tart, to cover. Set aside to cool. Crack toffee with the back of a spoon. Slice. Serve with rhubarb syrup.