Sweet pastry base:
In a kitchen aid, cream the sugar and the eggs together until smooth and pale.
Scrape down the sides of the mixing bowl and slowly add the eggs.
Add the plain flour and mix until combined.
Remove sweet pastry from bowl and wrap in cling film.
Refrigerate for 30 mins so the pastry can rest.
Roll the pastry nice and thin making sure the pastry is pushed right to the edge of the tart case.
Line with layers of cling film and fill with rice, this will stop the pastry from rising in the oven.
Bake at 180 for around 14 min, remove cling film and rice and bake for a further 6 mins.
Brush with egg wash to seal any cracks.
Custard tart mix:
Place all ingredients into a bowl and whisk together.
Pour custard tart mix into the tart case and bake at 110 for 30-50 min.
Stewed rhubarb:
Top and tail the rhubarb and cut into inch long pieces.
Put the rhubarb and sugar into a pan and cook until soft.
Ripple ice cream base:
Cut the vanilla pods length ways and scrape the seeds into a pan, add the milk and double cream and bring to the boil.
In a mixing bowl whisk together the sugar and the yolks.
Once the liquid has come to the boil slowly whisk over the eggs yolks and return the mix to the pan, gently whisk the mix until its cooked out to 96 degrees.
Refrigerate before churning.
When the mix is cold put into ice cream machine and churn until you get a soft scoop ice cream, take a little of the stewed rhubarb and add into the ice cream whilst its churning to create a ripple effect.