I had a lot of fun making this sweet treat for our recent Good Friday lunch. Knowing that we would be indulging in seafood throughout the day, and with the chocolate overload that would follow in the days thereafter, I wanted to keep dessert somewhat light. Indulgent yes. But not too heavy in chocolate or richness. And I think this sweet little tart may have fit the bill just perfectly. As pastry requires time to rest, be rolled, and rested again, I started this at 6.30am on the morning of our family lunch. As such, I don’t have any step-by-step photos to share with you, but the finished product was so beautiful to photograph that I am sure you will understand. The tart came courtesy of the Women’s Weekly “show-stopper desserts” cookbook, that I have been drooling over for some time now. Who knew that one little cookbook could contain so many gorgeous desserts!?! The day before the lunch, I put together the vanilla pastry cream (that is hiding under the roasted rhubarb). Vanilla beans, milk, egg yolks, sugar and cornflour – combined and cooked until we had a luxuriously creamy custard that I let thicken and set overnight. As for the pastry, I well and truly still have my L-plates on when it comes to making pastry. But I am pleased to report that it came together relatively easily, and I was able to roll it out also without too much drama. It was light, and crumbly, and contained no sugar – which worked just nicely with the sweet custard. But the real star of this tart was the rhubarb. Oh that beautiful, tart rhubarb. Trimmed and cut into sticks, then roasted with a sprinkle of icing sugar for 10 minutes or so (or until the rhubarb was cooked but still held its shape). Layered atop the custard-filled tart, creating a colourful and rather pretty addition to our lunch table. I really enjoyed the contrasts of this tart. The crumbly, buttery pastry, the sweet, creamy vanilla custard and the tart yet slightly sweet rhubarb. A winner in my book, that’s for sure! What about you? Are you a fan of rhubarb?