Easy recipe Custard tart with rhubarb and ginger cream

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two pieces stem gingerabout four hundredml/fourteenfl oz double creamfiftyg/twooz caster sugarone vanilla (Recipes by ingridients vanilla) podtwo sheets gelatinetwo-three tbsp gingerabout four hundred and fiftyg/onelb rhubarbtwo hundred and twenty-fiveg/about eightoz caster sugartwo hundred and twenty-fiveml/about eightfl oz boiling water (Recipes by ingridients water) one orangeone lemonone sheet gelatineabout one hundredml/about fourfl oz whisky½ tsp ground cinnamon½ tsp ground gingertwo free-range egg (Recipes by ingridients egg) whitesfiftyg/twooz ground almondsfiftyg/twooz caster sugarfiftyg/twooz plain flour½ tsp ground gingertwo hundred and twenty-fiveg/about eightoz ready-made sweet pastryone free-range egg (Recipes by ingridients egg) yolktwo hundred and eighty-fourml/tenfl oz carton double creamthree free-range eggsfiftyg/twooz caster sugarfreshly grated nutmeg, for dusting icing sugar. Custard tart with rhubarb (Recipes by ingridients rhubarb) and ginger (Recipes by ingridients ginger). cream (Recipes by ingridients cream) This sophisticated dessert makes the most of the classic pairing of rhubarb (Recipes by ingridients rhubarb) and custard..