Rhubarb tart

For the sweet pastry :

• 125 g softened butter
• 120 g powdered sugar
• 1 egg
• 30 g almond powder
• Zest of one lime (optional)
• 250 g T55 flour

For the Garnish :

• 2 eggs
• 100 g softened butter
• 100 g powdered sugar
• 100 g almond powder
• 800 g rhubarb (about 7 stalks)

Sweet dough

• Mix together the soft butter and sifted powdered sugar.
• Add the egg and mix again.
• Add the almond powder and flour.
• Mix to form a ball.
• Wrap in cling film and refrigerate for 1 hour.
• Roll out the pastry to a thickness of about 4 mm and line your 24cm diameter mould.
• Prick with a fork and refrigerate for 1 hour.

Almond cream

• Preheat oven to 180°C.
• In a bowl, mix together the softened butter, powdered sugar, eggs and almond powder, stirring between each addition.

•  Retrieve the pastry dough.
• Cut a piece of baking paper the size of the base and place it on the tart base. Cover with ceramic beads to prevent the pastry from puffing up during baking.
• Place in the oven for 10 minutes to precook the tart base.

Rhubarb

• Prepare the rhubarb: Wash the stalks and cut off each end.
• Peel larger stems if necessary. 
• Cut into 3 to 4 cm-long sections, trying to cut them as straight and evenly as possible.

• Pour the almond cream over the pre-baked tart shell.
• Arrange the rhubarb sections geometrically.
• Bake for 40 minutes at 180°C

You can top the tart with rhubarb jam before serving, if you wish. This rhubarb tart is delicious served warm or cold, with a scoop of vanilla ice cream or a dollop of crème fraîche. Bon appétit!