Preheat the oven to 190°C/170°C fan. Place the rhubarb stalks and crushed star anise in a small roasting dish (so that they form onelayer) and sprinkle with the sugar, the vanilla pod and its scraped seeds, and the orange juice. Bake for 10 minutes or until the rhubarb has softened but still holds its shape and a bright pink syrup has formed. Remove from the oven,and allow to cool. This can be made ahead of time.

For the dough, quickly knead the flour, butter, sugar and egg into a dough with your hands.

On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm.

Add the milk to a pan saving 3 tbsp and bring to the boil along with the vanilla. Meanwhile, tip the egg yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the creme fraiche mixing until combined. Let cook down. I press a sheet of cling film onto the surface of the custard to stop a skin forming, and then chill. Can be made and chilled 3 days ahead.

Prehead oven to 180C - 350 F .Take chilled cake pan out of the fridge and prick with a fork.

Remove the custard from the fridge, beat to loosen, then pour over the pastry and smoothen with a spatula. Top with the roasted rhubarb, and bake for 45 min. Best eaten on the day its made.