Rhubarb and custard tarts

Preheat the oven to 200ºC (fan 180ºC, gas mark 6).

Put the flour and butter into a processor and whiz until the mixture resembles crumbs. Or rub the butter into the flour with your fingertips.

Add the golden icing sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together.

Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 minutes.

Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and the lemon juice. Roast the rhubarb for 10 minutes until slightly softened.

Grease and flour 6 individual 4" tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 minutes. Place the pastry tins onto a baking tray.

Line the pastry cases with greaseproof paper and baking beans.  Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.

Mix together the cream, eggs, vanilla bean paste and remaining golden caster sugar in a jug.

Divide the rhubarb between the pastry cases and carefully pour in the egg mixture. Reduce the oven temperature to 170°C (fan 150°C, gas mark 3) and bake the tarts for 15 minutes or until the filling is just firm.