1 For the pastry: Rub the flour, salt and butter together with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, you can do this in a stand mixer using a paddle attachment, or in a food processor.

2 Add the icing sugar and the egg, and as soon as the dough starts to come together, turn out on to the work surface and bring together into a ball. Wrap in clingfilm and chill for at least 30 minutes.

3 Preheat the oven to 180 degrees (fan 160). Roll the chilled dough out into a large circle and line a 23cm loose-bottomed, non-stick fluted tart tin, leaving a little pastry hanging over the edge.

4 Prick the base of the pastry with a fork and place in the freezer for 20 minutes to chill completely.

5 Line the tart with a piece of parchment paper and bake blind by filling the tart with baking beans or rice and bake for 20 minutes. Remove the parchment and beans, and bake for a further two to three minutes, until golden and cooked through.

6 Patch up any gaps or holes by mixing some of the leftover raw pastry with egg and baking for a further two to three minutes. Trim the edges of the pastry. Reduce the oven temperature to 140 degrees (fan 120).

7 For the custard: heat the cream to simmering point in a medium saucepan.

8 Whisk the egg yolks and sugar together, and pour the hot cream on top, whisking all the time. Strain the custard through a sieve into a large jug.

9 Place the baked tart case on the bottom shelf of the oven. Slowly pour in the custard, and bake for 35-40 minutes, until the edges of the tart are set but there is a slight wobble in the centre. Leave to cool completely at room temperature.

10 For the rhubarb: place the sugar, vanilla pod and seeds, and orange peel into a saucepan with 400ml water. Bring to a boil to dissolve the sugar. Reduce to a simmer, add the rhubarb pieces and cook on a gentle heat for four to five minutes, until just tender. Remove from the heat and leave the rhubarb to cool completely in the syrup before serving.