Although this dessert takes a bit of time to make, you can make the pastry and the custard up to three days in advance, saving time on the day. It will also give you a second dessert as the egg whites can be made into meringues and the leftover rhubarb whizzed up to make a coulis to serve with them with double cream and pistachios. Ideal if you are entertaining for Easter.

Ingredients (serves 4):
For the pastry:
225g plain flour, plus extra for rolling out
3 tbsp icing sugar
140g unsalted butter, diced and chilled
2 medium egg yolks
1 tsp vanilla bean paste
pinch of salt

For the custard:
1 tsp vanilla bean paste
250ml whole milk
1 large egg
2 large egg yolks
100g golden caster sugar
25g cornflour
15g unsalted butter

For the roasted rhubarb:
700g thin forced rhubarb (about 5 stalks), trimmed, washed and cut into 9cm-long pieces
175g golden caster sugar
1 tsp vanilla bean paste
juice of 2 oranges
10g chopped pistachios to serve

Method:
1. For the pastry: Put the flour, icing sugar and salt in a large bowl and mix. Add the butter and rub together to form a breadcrumb texture. Add one egg yolk, the vanilla and 1 tbsp cold water, and mix until it starts to form a dough. Put the mixture on a clean work surface and gently bring together with your hands. Wrap the pastry in cling film and chill for one hour.

2. For the custard: Put the vanilla bean paste and milk in a pan over a medium-high heat and bring to the boil. Meanwhile, put the egg, yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture and whisk to combine. Put the custard back in the pan and cook, whisking until thickened. Pour into a bowl and add the butter, mixing until melted and combined. Press a sheet of cling film onto the top of the custard to stop a skin forming. Chill for three hours.

3. On a lightly floured surface, roll out the pastry to line a 12 x 36cm fluted tart tin. Using the rolling pin to help, drape the pastry into the tin, carefully lifting and pressing into the corners and edges. Roll your pin over the tin, cutting off the excess. Chill for 30 minutes or until the pastry is firm.

4. Heat the oven to 180°C (160°C fan/gas mark 4). Line the tart with baking parchment, fill with baking beans and place on a tray. Bake for 30 minutes, then remove the parchment and beans, and bake for another five minutes or until the base is golden brown. Brush the inside of the tart with the second egg yolk and return to the oven for one minute to set. This creates a seal, meaning the pastry will stay firmer for longer. Set aside to cool.

5. For the roasted rhubarb: Heat the oven to 190°C (170°C fan/gas mark 5). Line up the rhubarb pieces in a roasting tin and sprinkle over the sugar, vanilla bean paste and orange juice. Roast for 15 minutes or until the rhubarb has softened but is still holding its shape and has a lovely pink syrup. Remove from the oven and leave to cool.

6. Take the custard out of the fridge, stir, then spoon into the pastry case and smooth with a spatula. Top with the rhubarb, brush a little syrup on top, then sprinkle over the pistachios.