Begin by creaming 100 grams of softened unsalted butter and 40 grams of confectioner’s sugar in a mixing bowl until the mixture is smooth and creamy. Gradually mix in one large room-temperature egg, then add 40 grams of almond meal and a pinch of salt. Finally, incorporate 200 grams of plain flour until a dough forms. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.

Preheat your oven to 160°C (325°F). Roll out the chilled pastry on a floured surface until it’s about 3mm thick. Carefully line a tart pan with the pastry, ensuring to fit it snugly into the corners. Prick the base with a fork to prevent bubbling, then freeze for 15 minutes. Bake in the preheated oven for 20-30 minutes or until the pastry is golden and crisp.

While the pastry cools, prepare your vanilla custard. In a saucepan, heat 375 ml of full cream milk along with 1/2 teaspoon of vanilla paste until just steaming. In a separate bowl, whisk together 3 large egg yolks, 30 grams of caster sugar, and 20 grams of cornstarch until well combined. Slowly add the hot milk mixture to the yolk mixture, whisking continuously. Return it to the saucepan and cook on low heat, stirring until thickened, about 5-7 minutes. Chill the custard as it thickens.

In a large saucepan, combine 500 grams of chopped fresh rhubarb, 500 ml of water, 150 grams of caster sugar, the juice and peel of one lemon, a cinnamon stick, and 6 star anise pods. Bring the mixture to a gentle simmer over medium heat for 5-10 minutes, stirring occasionally until the rhubarb is soft. Remove the rhubarb from the pot and mash it into a compote. Discard any solids and let the compote cool.

Once the vanilla custard has cooled and the rhubarb compote is ready, it’s time to assemble the Rhubarb Tart with Custard. Pour the chilled custard into the baked pastry shell, smoothing it out evenly. Then, generously spoon the cooled rhubarb compote on top of the custard, creating a beautiful layer. Chill the assembled tart in the refrigerator for 30 minutes to set before serving.