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French rhubarb tart
- 700g thin forced rhubarb , ends trimmed
- 1 vanilla pod , seeds removed and reserved
- 50g caster sugar
- juice lemon
- 225g plain flour , plus extra for rolling
- 25g ground almonds
- 2 tbsp icing sugar
- 140g cold butter , cubed
- 1 large egg yolk
- 250ml whole milk
- 4 large egg yolks
- 2 tbsp caster sugar
- 1 tbsp cornflour
- 1 tbsp plain flour
- 100ml double cream
Directions:View on BBC Good Food
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