Rhubarb & custard tart recipe | Good Food

Name: Rhubarb & custard tart recipe | Good Food
Ingredients: 225g plain flour plus extra for dusting; 3 tbsp icing sugar; 140g unsalted butter diced and chilled; 1 medium egg yolk plus 1 medium egg yolk beaten, for glazing (save the whites for meringues); 1 tsp vanilla bean paste; ½ vanilla pod or 1 tsp vanilla bean paste; 250ml whole milk; 1 large egg plus 2 large egg yolks; 100g golden caster sugar; 25g cornflour; 1 tbsp unsalted butter; 700g thin forced rhubarb (about 5 stalks), trimmed, rinsed and cut into 9cm/3 1/2 in-long pieces; 175g golden caster sugar; 1 vanilla pod seeds scraped out, or 1 tsp vanilla paste; juice 2 oranges; 1 tbsp pistachio chopped, to serve

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The flavour of everyone's favourite boiled sweet in a delicious dessert. Forced rhubarb adds a pop of colour and sweetness to this tart. Check out our rhubarb guide for more handy rhubarb facts

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Ingredients

225g plain flour plus extra for dusting
3 tbsp icing sugar
140g unsalted butter diced and chilled
1 medium egg yolk plus 1 medium egg yolk beaten, for glazing (save the whites for meringues)
1 tsp vanilla bean paste
½ vanilla pod or 1 tsp vanilla bean paste
250ml whole milk
1 large egg plus 2 large egg yolks
100g golden caster sugar
25g cornflour
1 tbsp unsalted butter
700g thin forced rhubarb (about 5 stalks), trimmed, rinsed and cut into 9cm/3 1/2 in-long pieces
175g golden caster sugar
1 vanilla pod seeds scraped out, or 1 tsp vanilla paste
juice 2 oranges
1 tbsp pistachio chopped, to serve