Rhubarb and custard is such a great combination, and I love making it into a tart.

Serves 6

Ingredients

For the pastry:

150g plain flour

25g icing sugar

100g butter

1 egg

For the filling:

4 egg yolks

4 generous tbsp honey (about 100g)

300ml cream

225g rhubarb, trimmed and sliced into 2cm lengths (if the stalks are very big, cut them in half lengthways first)

You will need a 23cm shallow tart tin with a removeable base

Preheat an oven to 180ºC. First make the pastry. Place the plain flour and the icing sugar in a bowl or a food processor. Rub in the butter (or whizz in the processor), then whisk the egg and add most of it (but you probably won't need it all) to make it come together to make a pastry dough. Add a tbsp of water to the egg to make egg wash, and reserve for later.

Flatten out the pastry into a round and cover, then place in the fridge (or the freezer if you are stuck for time) for about half an hour (or 10 minutes in the freezer), until chilled. Roll out the pastry thinly (about 4mm thick) into a round so that it will line the base and sides of the tin. I usually roll the pastry between two sheets of clingfilm for ease and convenience.

When you have rolled the pastry transfer it into the tin, trim the edges and bake blind (by placing a sheet of parchment paper in the base and up the sides, then filling the pastry case with baking beans, or raw dried beans) in the moderate oven for 10 minutes. Take it out of the oven and brush the base of the pastry with the reserved egg wash, then pop it back in the oven for four or five more minutes, until the pastry feels dry on the base.

Next make the filling, whisk the yolks with the honey, add the cream and mix. Arrange the slices in the pastry case, then pour the custard over the rhubarb. Transfer carefully to the oven (I sometimes pour the last of the custard while it is sitting in the oven so I don't spill it) and bake for 30 minutes or until just set. Cool to room temperature before serving.