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Rhubarb and custard tart with an almond and rosemary pastry

r_8b0fe74b-6b5e-4a49-a22c-bea63d460738

Source: Kate Henry/BBC Food

Ingredients

Yields: 1 x 23cm/9in tart (1 Servings)

150 g /5½oz Plain Flour, Plus Extra For Dusting 150g
150 g /5½oz Cold Unsalted Butter, Cubed, Plus Extra For Greasing
100 g /3½oz Ground Almonds
4 sprigs Fresh Rosemary, Finely Chopped 2.8g
100 g /3½oz Caster Sugar 100g
1 large Egg Yolk 17g
500 g /1lb 2oz Rhubarb (as Red As Possible), Chopped Into Chunks 500g
2 Cinnamon Sticks
1 Free-range Egg, Beaten For Egg Wash 44g
4 large Egg Yolks 68g
60 g /2¼oz Caster Sugar 60g
600 ml /20floz Double Cream
Freshly Grated Nutmeg

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: English Islands, Western European
Method: Baking