Rhubarb tart

For the dough

• In a bowl add the flour, icing sugar, salt, and the ice-cold butter cut into cubes.
• Wear gloves, crumble the mixture with your hands and break down the butter until the flour becomes yellow like wet sand. Attention! You have to wear gloves so that the butter does not melt!
• Add the egg, the ice-cold water, and mix until the mixture thickens and you have an elastic dough.
• Cut the dough in half and wrap the 2 pieces with plastic wrap. Refrigerate half of the dough to rest for 1 hour, and the other half, store it in the freezer for future use.
• Remove from the refrigerator and allow 10 minutes for the dough to start softening.
• Preheat the oven to 160^ο C (320^ο F) set to fan.
• Spread a piece of parchment paper onto your working surface and dust it with a little flour.
• With a rolling pin, roll out the frozen dough and place it onto the parchment paper.
• Dust it with flour, cover it with another piece of parchment paper, and roll it out well with the rolling pin.
• If the parchment paper creases, add more flour and keep rolling out with the rolling pin.
• Remove the parchment paper, wrap the dough around the rolling pin, and transfer into a buttered and floured 24 cm springform pan.
• Press the dough well with your hands, so that it sticks to the sides.
• Cut the dough all around so that it has a 2 cm height. You can make cookies with the remaining dough.
• With a fork, prick the dough’s base on several spots.
• Spread plastic wrap and add legumes as pie weights, so that your tart won’t rise.
• Fold the plastic wrap’s edges inwards and bake for 20 minutes.
• Remove from the oven, take out the pie weights, and put it again in the oven, for 15 minutes. Attention! You cannot cook the legumes that you used as pie weights. You can only use them again as pie weights for your tarts.
• Remove from the oven, spread the whole surface of the tart with the egg wash and bake for 3 more minutes, until golden.
• Remove from the oven and allow 10-20 minutes for your tart to cool.

For the filling

• Increase the oven’s temperature to 180^o C (350^o F) set to fan.
• In a mixer’s bowl add the powdered almonds, the butter, the sugar, the salt, and beat with the whisk attachment at medium speed for 2-3 minutes, until homogenized.
• Add the yolks, the heavy cream, and keep beating for 2 minutes.
• Spread the filling over the tart.
• Cut the rhubarb into 2 cm diamonds so that they fit together and cover the whole surface of the tart.
• Place the tart, along with the springform pan, onto a baking sheet and bake in the oven for 30-35 minutes.
• Remove from the oven and set it onto a rack to cool well.
• Serve.