Pastry

The plan was to make a tart, but it ended up as a massive vol-au-vent.

It’s puff pastry, baked and filled with crème patissiere (actually cold, thick Birds custard), baked rhubarb and chantilly cream. I didn’t think to dust it with icing sugar to make it look pretty.

If you fancy a slice, I’m afraid you’re too late: the piggies have scoffed it.