Method

• 1.
  Lightly grease six 3cm-deep, 10cm loose-bottomed tart pans. Line the tart pans with pastry, discarding excess. Chill for 20 minutes.
• 2.
  Preheat the oven to 190°C. Line the pans with non-stick baking paper and top with pastry weights or raw rice. Cook for 10 minutes, then remove the paper and weights or rice, and return to oven for 3 minutes until crisp and golden. Allow to cool.
• 3.
  Place the rhubarb in a saucepan and add 4 tablespoons of sugar and 1/4 cup (60ml) water. Cover and cook over low heat for 10-15 minutes until tender. Drain the rhubarb, reserving liquid.
• 4.
  Return liquid to the pan, simmer for 1-2 minutes until syrupy, then allow the rhubarb and liquid to cool.
• 5.
  Fill cases with rhubarb, top with custard and sprinkle each with 1/2 tablespoon of sugar. Place a thin strip of foil over pastry to protect it from burning. Place under a hot grill until sugar is caramelised (alternatively use a kitchen blow torch).
• 6.
  Place each tart on a plate and drizzle reserved juice around. Serve with a sweet dessert wine.