Preheat the oven to 189°C/gas 5. Roll out the pastry to approximately 3 mm thickness. Butter and flour a 22cm loose bottom tart tin, line with the pastry. Line with non-stick baking parchment, fill with pasty beans and bake blind for 15 minutes. Remove the paper, then bake for a further 10 minutes. The pastry should be cooked and biscuity.
Meanwhile cook the rhubarb- place in a large pan with the ginger, sugar and elderflower cordial. Cook gently until soft, but still holding it’s shape.
Place in the base of the tart. Pour the milk, cream and vanilla into a pan and heat to near boiling point. Whisk together the eggs and sugar, pour in the hot milk and cream and whisk, pour through a sieve into a clean pan and cook gently until the custard coats the back of a spoon. Pour into the tart shell, place in the oven at 140°C/gas 3, cook for 20-25 minutes until just set – the tart should still have a slight wobble in the centre.
• 500g sweet shortcrust pastry/ pate sucree
• 500g forced rhubarb, trimmed and cubed
• 1 nut stem ginger, sliced thin
• 100g golden caster sugar
• 1 tablespoon elderflower cordial (optional)
• 300ml milk
• 300ml double cream
• 1 vanilla pod, split and scraped, or ½ teaspoon vanilla salt (Halen Mon)
• 3 eggs
• 3 egg yolks
• 115g golden caster sugar