Recipe: Custard Tart with Rhubarb and Strawberry Compote

1 Mix the softened butter with powdered sugar, salt, almond powder, and egg.

2 Add the flours last, mix quickly. Form a ball, wrap in plastic wrap and let rest in the refrigerator.

3 Roll out the dough with a rolling pin, approximately 2 to 3 mm thick, place in the tart pan.

4 Preheat the oven to 150°C (300°F). Blind bake at 150° for approximately 15 to 18 minutes, until the dough is colored.
Prepare the compote:

5 Peel the rhubarb, cut it into pieces. Put it in a saucepan with the sugar and heat until it becomes compote, add the whisky.
Then prepare the cream:

6 For this, heat the milk in a saucepan with the vanilla extract, let it cool.

7 Whisk the sugar with the eggs, add the cornstarch then pour in the lukewarm milk. Pour everything back into the saucepan and thicken for a few minutes over low heat while whisking.

8 On the cooled tart base, spread a layer of compote, arrange the cream and a few strawberries cut lengthwise.

9 Put in the oven at 180°C (355°F) for at least 40 minutes.