Ingredients:

100g rhurbarb

2 tsp rose water

300g sweet shortcrust pastry

baking beans/rice

Custard:

8 egg yolks

250ml cream

250ml milk

vanilla pod, split

Step 1: Cut & Sous Vide

Preheat your sous vide to 60°C.

Chop the rhubarb to fit into your silicon bag and add the rosewater.

Use the water immersion technique to lower it into your sous vide. (You may need to weigh down your bag with a jug as rhubarb is light.)

Sous vide for 40mins at 60°C (until tender). 

Store in the fridge until ready to use.

Step 2: Make the custard & Blind bake

Preheat your oven to 160°C.

Roll out your pastry, line your tart cases and chill for 30 mins.

Combine milk, cream & vanilla and heat until just boiling.

In a large bowl whisk sugar & yolks until pale.

Pour the  hot liquid slowly over your yolks, constantly whisking.

Strain into a jug and leave to settle.

Blind bake tarts with baking beans for 20 mins then remove beans and bake for another 15mins.

Lower your oven temp to  140°C.

Step 3: Make the tarts

Carefully pour your custard into your pastry cases. Fill them as much as possible (but dont let it overflow!).

Cook for about 30 mins until they are mostly set but still have a slight wobble.

Leave to cool and top with you rhubarb.

Store in the fridge until ready to serve.