Rhubarb and Custard Tart with Sweet Almond Shortcrust Pastry

I have been coveting one of these lovely, delicate, oblong tart tins for a while now. As soon as my exams were over I took myself to Lakeland and bought one. I much prefer an oblong tart tin to a circular one, the finished dessert is much prettier and a little French looking - perfect.

Rhubarb is quickly becoming my favourite fruit. Once macerated to sweeten the rhubarb, the hint of tartness you still get is something I find wonderful, a refreshing break in an otherwise perfectly sweet tart.