French rhubarb tart

• thin forced‑grown rhubarb↗700g g

  ends trimmed

• vanilla bean↗1

  seeds removed and set aside

• granulated sugar↗50g g
• lemon↗

  juiced

• wheat flour↗225g g

  plus extra for rolling

• ground almonds↗25g g
• powdered sugar↗2tbsp tbsp
• cold butter↗140g g

  cut into cubes

• egg↗1

  yolk separated (white set aside for another recipe)

• whole milk↗250ml ml
• egg↗4

  yolks separated (whites set aside for another recipe)

• granulated sugar↗2 tbsp tbsp
• cornstarch2 tbsp tbsp
• wheat flour↗2 tbsp tbsp
• heavy cream100ml ml

Step-by-step instructions

1. 1

   Cut the rhubarb into batons about 10.5 cm long, using pieces of roughly equal width. Place the vanilla bean, sugar, lemon juice and 300 ml water (or enough to just cover the rhubarb) in a wide pan or shallow pot over low heat. When the sugar melts, add the rhubarb and simmer for 5 min. Remove from heat and let it cool in the syrup, preferably overnight or at least 1 hour. This will cook the rhubarb perfectly while preserving its shape.

2. 2

   To make the dough, place the flour, ground almonds, sugar and butter in a food processor. Blend until the mixture resembles crumbs. While the motor is running, add the yolk and gradually pour in 1–2 tbsp cold water. Turn out onto a work surface and briefly knead to form a dough. Wrap in film and chill for 30 min.

3. 3

   While the dough chills, prepare the pastry cream. Heat the milk and the set‑aside vanilla seeds in a saucepan over medium heat, almost bringing to a boil. Meanwhile, whisk the yolks, sugar and flour in a large bowl until pale. Continue whisking, gradually adding the hot milk to the egg mixture. Strain the liquid back into the saucepan through a sieve. Place over medium‑low heat and stir constantly until the mixture reaches a thick custard consistency. Transfer to a clean bowl, cover with film to prevent a skin forming, and chill for at least 1 hour or up to 2 days.

4. 4

   Remove the dough from the fridge. If it’s a bit stiff, let it sit at room temperature to soften for about 10 min. Roll out to a thickness of 1 mm on a lightly floured surface. Use the dough to line a rectangular tart tin measuring 12 × 35 cm with a fluted edge, pressing the dough firmly into the ridged sides (a blunt knife edge can be used). Trim any overhanging dough. Chill for 30 min.

5. 5

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Remove the dough‑lined tin from the fridge, line it with parchment and fill with ceramic baking beads. Bake “blind” for 20 min, then remove the parchment and beads and bake another 8 min until pale‑golden and crisp. Use a sharp serrated knife to trim the overhanging dough, creating a clean edge. Cool in the tin.

6. 6

   Remove the rhubarb pieces from the syrup and set aside. Return the syrup to the stove and bring to a boil until thick and sticky. Let it cool slightly. To finish the pastry cream, whip the cream to soft peaks and gently fold it into the cooled mixture. It’s easier to first fold in a little cream, then add the rest.

7. 7

   Take the tart tin out of the mold and place it on a plate. Fill with the pastry cream and smooth the surface. Carefully arrange the rhubarb lengthwise in the form, tightly packed. Brush the tart with rhubarb syrup. Chill for 30 min before serving. The tart will keep in the fridge for up to three days, but is best eaten on the day it’s made.