Serves 4-6

This smooth, velvety tart with its elegant pink colour is amazing. It is a classic example of how I like to use intensely flavoured fruit juices for the base of many of my desserts. This is best eaten on the day it is made. If you wish to keep it longer place in the fridge, but allow to return to room temperature before serving.

125g unsalted butter
90g caster sugar
1 large free-range egg
250g plain flour
200ml rhubarb juice (see above)
180g sugar
6 free-range egg yolks, beaten
150ml double cream
Zest of 1 orange to garnish

1 First prepare the pastry. Place the butter and sugar in the food processor and process for a few seconds so that they are well mixed. Add the egg and process for a further 10 seconds. Add the flour and process until the mixture starts to come together, then turn out on to a floured board and bring the dough together with your fingertips. Knead lightly and then wrap in clingfilm and place in the fridge to rest for 10-15 minutes.
2 Preheat the oven to 200C/Gas 6.
3 Roll out the pastry as thin as possible and line a 20cm flan tin, allowing the excess to hang over the sides. Line the flan dish with greaseproof paper, fill with baking beans or rice. Place the dish on a baking tray and bake blind in the oven for 12-15 minutes.
4 Remove the beans and greaseproof paper and bake for a further 5 minutes. Take the flan out of the oven and turn the oven temperature down to 150C/Gas 2.
5 Place the rhubarb juice in a large mixing bowl, stir in the sugar, egg yolks and cream and transfer to a jug.
6 When the oven temperature has reduced, place the flan back on the oven shelf, then carefully pour in the rhubarb mixture. Slide the flan into the oven.
7 Bake for 35 minutes, then turn off the oven and leave to cool with the door closed for 2 hours. Remove from the oven, garnish with the orange zest and serve at room temperature.

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