Wash and dry the Rhubarb, cut into 1.5” pieces and place in a bowl. Sprinkle caster sugar on top, leave for 20 mins.
Place the Rhubarb on a lined baking tray and roast in the oven @120c 10 mins. Set aside to cool.
Shortcrust Pastry
Add the flour and cold butter to a bowl, use an electric beater to mix together until bread crumb consistency.
Change to the kneader attachment, whilst mixing slowly add the cold water into the pastry dough.
Once you have the right consistency wrap the pastry in cling film and chill in the fridge for 30 mins.
Roll out the shortcrust pastry on a flour dusted work top then add to a 8” round pastry tin.
Blind bake the tart case for 15 mins @160c, remove the baking beans or rice and bake for another 10 mins.
Custard Filling
Whisk the eggs, yolks, vanilla extract, caster sugar, nutmeg and cinnamon in a bowl, set aside.
Heat the milk and cream in a sauce pan until hot but not boiling. Pour into the egg mix bowl.
Pour the custard mix into a clean sauce pan on a low to medium heat, stir continuously until thick. Do not over cook, if the custard become lumpy you can continue to whisk the mixture or mix in a blender.
Pour custard into the pastry case and top with the rhubarb, bake in the oven @160c for 25 mins.
Toppings
Once the tart has completely cooled sprinkle chopped pistachio nuts and grate lime zest around the edge of the tart.
