A simple tart using flaky pastry instead of sweet. It’s surprisingly very light and fresh- the rhubarb works wonderfully with the grassy goats milk custard. Using the last of the blood oranges, I’ve added the zest to add a citrus perfume throughout.

Really delicious this one. 

You’ll need a 20cm tart tin, lined and buttered

250g shortcrust pastry- shop bought is fine

200g new season rhubarb, ends trimmed

50ml ginger syrup

30g granulated sugar

2 egg yolks

300ml goats’ milk

1 tsp corn flour

50g caster sugar

Finely grated zest of 1 blood orange

Heat an oven to 160oc

Lay the rhubarb in a tray and drizzle with the syrup and sprinkle over some granulated sugar. Cook for 10 minutes until just tender. Cool.

Roll the pastry to about 0.5cm thickness and line the tin. Prick the base with a fork and then blind bake to lightly colour. Reserve.

Make the custard- heat the milk with the zest. When it’s just simmering, turn off the heat and infuse for 10 minutes.

Whisk the caster sugar, flour and yolks to form a thick paste and then gradually whisk in the infused milk. Transfer back to the pan and cook very slowly, stirring as you go until creamy and thick. Reserve.

Layer the rhubarb into the tart, trimming if needed and then pour over the custard and gently shake to ensure even coverage.

Bake for 25 minutes or until the custard is just set- with a slight wobble. Cool on a rack for at least an hour before serving.