350g red rhubarb, washed and sliced about 1cm (½ inch) thick
Preheat the over to 180°C
Line an ovenproof pie dish with the shortcrust. To do this, gently lay the pastry over the top of the dish and ease it down into the corners with your finger tips. Fix any holes that might appear with scraps of pastry. Trim the edges with a sharp knife. Then add the rhubarb all over with a little bit of sugar. (10g)
Pour JUST MILK into a fairly large saucepan. Split the vanilla pod down the middle with a sharp knife and add the tiny black seeds from the middle to the pan of milk. Add the rest of the pod to the pan too.
Heat the JUST MILK over a medium heat until small bubbles begin to appear. At this point, remove from the heat, cover with a lid and set aside for about 15 minutes. After this time, remove the actual vanilla pod and discard.
In a medium sized mixing bowl, beat together the egg yolks and the sugar (70g) to a light and creamy mixture.
Fill a saucepan with hot water and leave on the stove over a low heat.
Meanwhile, gradually pour the hot milk into the egg yolk and sugar mixture, stirring continuously.
Once all of the milk has been added, place the bowl over the pan of hot water ensuring the bottom of the bowl is not touching the water and the water does not boil.
Preheat the oven to 180°C. Cook the custard mix over the water for about 10-15 minutes, stirring constantly until the custard thickens to the desired consistency. Add a small amount of grated nutmeg to taste and pass through a sieve if it’s looking a little lumpy!
Pour the mix into the tart shell and bake on the middle shelf of the oven for 30-40 minutes until the rhubarb is cooked and the custard has set slightly