Rhubarb and custard tart with an almond and rosemary pastry

Ground almonds make the pastry tricky to work with but add a wonderful flavour and texture to this rhubarb and custard tart.

Equipment and preparation: for this recipe you will need a 23cm/9in loose bottomed flan tin and a hand blender or a food processor.

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For the pastry

For the rhubarb sauce

For the custard