Traditional Yorkshire Forced Rhubarb & Custard Tart

Cut pink forced rhubarb into 5cm batons. Toss with sugar and roast at 180°C for 10 minutes until just tender.

Blind bake a shortcrust pastry tart shell.

Create a rich vanilla custard by heating heavy cream with egg yolks, sugar, and vanilla bean paste until thickened.

Pour the custard into the tart shell and bake until half-set.

Carefully arrange the roasted rhubarb on top of the custard.

Finish baking until the custard is set but still has a wobble.

Chill before serving.