Classic sweet rhubarb custard tart with vanilla custard and buttery almond crust.

Scale

500 g fresh rhubarb

200 g all-purpose flour

40 g almond flour

100 g unsalted butter

40 g powdered sugar

180 g granulated sugar

1 egg

3 egg yolks

375 ml full-fat milk

20 g cornstarch

1/2 tsp vanilla extract

Juice from 1 lemon

1 cinnamon stick

6 star anise

Pinch salt

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1. Prepare tart dough and chill.

2. Roll dough and place in tart pan.

3. Blind bake crust until lightly golden.

4. Poach rhubarb with sugar and spices.

5. Prepare vanilla custard.

6. Spread rhubarb into crust.

7. Pour custard over rhubarb.

8. Bake until custard is set.

9. Cool completely before serving.

Use fresh rhubarb for best flavor.

Allow tart to cool fully for clean slices.