Rhubarb Custard Tart

Ingredients

Pastry

• 1/3 cups plus 1 tablespoon chilled vegetable shortening
• 1 cup flour, plus extra for rolling
• 1/2 teaspoon salt
• 2 to 3 tablespoons ice water

Filling

• 1 tablespoon all-purpose flour
• 3 1/2 cups fresh rhubarb, diced1/4-inch
• 1 1/2 cups sugar
• 3 eggs, lightly beaten
• 1/4 cup half and half cream
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt

Directions

1. In a large bowl with a pastry blender, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl.
2. Once the dough has come together, form it into a disc. flour the rolling pin and on a lightly floured surface. Roll out pastry 2 inches larger than your tart.
3. Gently transfer dough into pie plate, pressing firmly against bottom and sides of tart tin.
4. Preheat oven to 375 degrees F.
5. Sprinkle flour over bottom of unbaked pastry.
6. In a large bowl, combine rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry.
7. Bake 50 - 60 minutes or until the center of the custard is just set. Let cool.