Tart rhubarb is a classic pairing with creamy custard, finished here with a layer of sweet crunchy meringue .

Method: 

• Put the rhubarb and a teaspoon of water in a frying pan and heat gently, stirring occasionally until it softens and you have purée and some pieces of rhubarb. Leave to cool in a sieve over a bowl so any excess water drains away.

• Heat your oven to 180°C (fan). Combine the ingredients to make a dough. Roll out on a lightly floured surface to 5mm thickness and line a 22cm tart dish.
• Prick the dough with a fork to stop it from rising and pre-bake in the oven for 20-30 minutes until golden brown. 

• Slit the vanilla pod in half lengthways and place in a medium-sized pan with the milk. Bring to the boil.
• Mix the egg yolks with the sugar and flour in a medium-sized bowl and stir very well. Slowly pour the hot milk over the egg/sugar mixture, stirring the whole time. Return to the pan and cook over a low heat, stirring constantly until the crème pâtissière thickens. The texture needs to be thick like Greek yoghurt but not too thick. Add a little more milk if it thickens too much. 

• Beat the egg whites until very firm with an electric whisk. Add the sugar and beat again until firm again. 
• Spoon the mixture into a large piping bag with a nozzle
• To assemble the tart:
• Heat the oven to 180°C. Spread the crème pâtissière on the base, then the rhubarb compote and then pipe mini meringues on top of the tart. Bake for 10-12 minutes checking that the meringue does not go too dark. Serve warm. 

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