The day before

1. Prepare the pastry

• Mix the soft butter, icing sugar, salt and vanilla.
• Add the egg and ground almonds → mix.
• Add the flour → mix lightly, just until you obtain a smooth dough.
• Form into a ball, wrap and refrigerate overnight.

2. Prepare the rhubarb compote

• Soak the gelatin in cold water.
• Peel and cut the rhubarb into pieces.
• Cook the rhubarb + water + honey + lemon juice + salt over low heat (~30 min), until tender.
• Remove from the heat, add the gelatin and mix well.
• Leave to cool, then refrigerate overnight.

On the day

1. Prepare the almond cream

• Mix the butter, ground almonds, egg and honey until smooth.

2. Prepare the rhubarb decoration

• Cut the rhubarb lengthwise into thin strips.
• Coat them with sugar and place them on a baking tray.
• Bake for 20 min at 160°C.

Assembly and baking

1. Pre-bake the tart shell

• Roll out the pastry and place it in a tart tin.
• Prick the base with a fork, then add weights, such as baking beads or dried beans.
• Bake for 20 min at 160°C.

2. Add the almond cream

• Remove the weights.
• Spread the almond cream over the tart shell.
• Bake again for 20 min at 160°C.

3. Finish the tart

• Leave the tart shell to cool.
• Spread the rhubarb compote on top.
• Arrange the roasted rhubarb strips nicely over the tart, cutting them if necessary.