INGREDIENTS

  • 250 ml pouring cream (1 cup)
  • 3 tbsp chamomile flowers
  • 60 gm butter, melted
  • 165 gm caster sugar (¾ cup)
  • 1 tbsp plain flour, plus extra for dusting
  • 3 eggs
  • 1 egg yolk
  • 250 ml well-shaken buttermilk (1 cup)
  • 1 tbsp white vinegar

Sweet pastry

  • 315 gm plain flour
  • 175 gm cold unsalted butter, cut into 2cm pieces
  • 60 gm caster sugar
  • 1 egg yolk

Roasted rhubarb

  • 700 gm rhubarb stalks, cut into 15cm-20cm lengths
  • 100 gm caster sugar
  • Zested rind and juice of 1 orange

METHOD

Main

  • 1 For pastry, place flour, butter, sugar and a pinch of salt in a large bowl. Rub butter into dry ingredients with your fingertips until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tbsp cold water, and gently knead until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate until chilled (about 1 hour).
  • 2. For roasted rhubarb, preheat oven to 150°C. Place rhubarb in a roasting pan, scatter with sugar and orange rind and drizzle with orange juice. Roast until tender (12-15 minutes).
  • 3. On a lightly floured work surface roll out pastry to 5mm thick and line a 28cm-diameter fluted tart tin, pressing pastry into the corners, then trim edges. Refrigerate tart case for 30 minutes to rest.
  • 4. Bring cream to the boil in a saucepan, then remove from heat, add chamomile flowers and leave to infuse for 10-15 minutes. Whisk butter, sugar, flour and ½ tsp salt in a large bowl to combine. Mix in eggs one at a time, then egg yolk. Strain cream through a fine sieve, add buttermilk and vinegar, then stir into egg mixture.
  • 5. Increase oven to 180°C. Blind-bake tart shell until pastry sets and edges are golden brown (12-15 minutes). Remove paper and weights, return tart shell to oven and bake until base is golden brown (8-10 minutes). Carefully pour in custard, reduce heat to 160°C and bake until set with a slight wobble in the centre (8-10 minutes). Cool.
  • To serve, arrange rhubarb on tart and drizzle with rhubarb poaching syrup.