For the dough
- 300 g all-purpose flour
- 100 g icing sugar
- 1 pinch salt
- 180 g butter, ice-cold, cut into 1-2 cm cubes
- 1 egg, medium
- 1 tablespoon(s) water, ice-cold
- 1 egg yolk, diluted in 1 tablespoon water
For the filling
- 130 g almonds, powdered
- 80 g butter, at room temperature
- 100 g icing sugar
- 1 pinch salt
- 2 egg yolks
- 120 g heavy cream 35%
- 400 g rhubarb, only the red part