The pastry can be made the day before and baked ready to be filled in time for serving the next day.
175g plain flour
50g icing sugar
110g unsalted butter
1 egg yolk
Pulse the flour, icing sugar and butter in the magimix until it resembles fine breadcrumbs. Add the yolk and pulse again until it comes together as a dough. If too dry, add a touch of milk. Wrap in cling film and chill for at least half an hour in the fridge.
Grate the chilled pastry into a tart case and press it into all the areas using your fingers and the palm of your hand. Chill again for at least half an hour.
Preheat the oven to 180 and bake the case for 15-20 mins, until biscuity smelling and golden brown all over. You want some colour on it as it will not be cooked again.
Creme Patissiere Filling
4 egg yolks
100g caster sugar
25g plain flour
350 ml milk
200 ml cream
few drops rose water
Whisk the yolks, sugar and flour together to form a paste. Bring the milk to boiling point on the stove, then gradually stir it into the yolk mix in a steady stream. Pour the custard into a clean pan and put it back on a medium heat. Stir continuously until the custard is as thick and gloopy as a set lemon curd (it should take about 20 mins). Chill.
Whip the cream to soft peaks, then fold it gently into the cool creme patissiere. Fold in a few drops of rose water and chill.
4 sticks rhubarb, cut into inch lengths
few strips of zest from blood orange (or normal orange)
juice of half an orange
50 g sugar and a splash of water
Poach the rhubarb with all of the ingredients (i find this easier to do in the oven, as it seems to hold its shape better – lay the rhubarb and juice, sugar, water and zest in a flat ovenproof dish, then bake in a low oven until the rhubarb is just tender (about 15 mins)
Now assemble the tart (just before serving).
Spread the cream filling evenly over the base, lay the rhubarb attractively on the top, drizzle over some juice and serve.