1. Combine flour, sugar, glacè orange, yeast, rinds and a pinch of salt in an electric mixer fitted with a dough hook and mix well.
2. Whisk milk, egg, yolk and juice until combined and slowly add to the dry ingredients.
3. On medium speed, gradually add butter, mixing to form a dough and continue to knead the dough in the mixer for 5 minutes.
The dough should be smooth and glossy.
4. Transfer dough to a greased bowl and cover with cling wrap. Place in the oven on Prove yeast dough for 1½ hours
or until doubled in size. Alternatively, the dough can be proved slowly in the refrigerator overnight.
5. Pre-heat oven on Moisture Plus at 180°C, with one burst of steam.
6. Turn dough out onto a lightly floured surface and roll to a 28cm round and line the base and sides of a 24cm fluted tart tin,
then prick all over with a fork.

1. Spread crème fraiche over dough, then coarsely grate butter over.
2. Combine sugar, rinds and vanilla seeds in a small bowl and scatter two thirds of the mixture over the brioche, then scatter
rhubarb over evenly.
3. Scatter the remaining sugar mixture over the rhubarb.
4. Place the tart in the oven and dispense the burst of steam. Bake for 20-25 minutes until golden.
S tand for 15 minutes prior to serving.