Rhubarb and pistachio custard tart

Silky, sweet vanilla infused custard, tart and zingy rhubarb and buttery flaky pastry that melts in your mouth (but secret squirrel - it's store bought!). The hardest thing about this recipe (aside from not eating all the custard before using it in the tart) is tempering the eggs as you make the custard... it takes a careful bit of temperature control, but aside from that, it's no drama.

Start early and take it in stages, as some of the steps involve leaving parts to cool for hours, and if you rush it and don't leave them to properly cool, you WILL regret it, so be warned.

I used rhubarb from my garden, which gave me a smug-feeling of self satisfaction which is a very unlikable quality in a person, so I'll stop now and get onto the important stuff... the rhubarb custard tart!