Rhubarb Custard Tart

Step 1: Lightly grease a 24cm round loose-base flan tin and place on an oven tray.

Step 2: To make pastry, process flour, sugar and butter in a food processor until mixture resembles fine crumbs and with motor operating, add yolk and enough water until mixture starts to form a ball and then turn out and shape into disc and then refrigerate, covered, for 20 minutes.

Step 3: Roll out pastry between two sheets of baking paper to about 5mm thick and then lift into a tin to line base and side and trim the edge and refrigerate for 30 minutes.

Step 4: Prick base all over with a fork and line with baking paper and fill with dried beans, rice or baking beads.

Step 5: Cook in a moderate oven (180C) for 15 minutes and then remove paper and beans or whatever you use the line the paper with and cook for a further 12 to 15 minutes, or until light golden and then let cool.

Step 6: Place rhubarb in a single layer on an oven tray lined with baking paper and sprinkle evenly with 1/4 cup of the sugar and cook in a hot oven (200C) for about 15 minutes, or until just tender and then let cool before serving with icing sugar and whipped cream if desired.