Preparing the shortcrust pastry:

• Mix the flour and cold butter cut into cubes, rubbing between your fingers until you get a sandy texture.
• Incorporate the ice water (or yogurt) by mixing with a wooden spoon, lifting the dough well.
• Add a bit of cold water, spoon by spoon, just enough for the dough to hold together when pressed.
• Spread it on a lightly floured surface or between two sheets of parchment paper to prevent sticking.
• Place the dough into your tart tin, then refrigerate until ready to fill.

Preparing the almond cream:

• In a medium bowl, mix the softened butter and sugar using a hand whisk or electric mixer for 2 to 3 minutes until smooth and creamy.
• Add the egg, a pinch of salt, and vanilla extract. Mix again to achieve a homogeneous preparation.
• Incorporate the ground almonds and mix until the cream is smooth and supple, ready to fill the tart.
• Assembling and decorating the geometric rhubarb tart:
• Remove the lined tart tin from the refrigerator.
• Spread a thin layer of rhubarb compote or jam over the tart base.
• Fill the base with the almond cream. Use a piping bag for a neater and quicker distribution.

Prepare the rhubarb:

• Wash the stalks, remove the leaves and ends. Do not peel the skin-it gives a beautiful colour when baked.
• Using a sharp knife, cut a first diamond of 3-4 cm. Use it as a template to cut the other pieces to equal size.
• Optional but recommended: Macerate the rhubarb. Place the diamonds in a bowl, lightly sprinkle with sugar.
• Let them rest to release some of their water.
• Drain in a sieve, then dry on paper towels. This reduces acidity and prevents the filling from soaking the cream during baking.

Decorate the tart:

• Place 6 diamonds in the centre, tips touching to form a flower.
• Continue forming other geometric patterns until the entire surface is covered.

Baking the tart:

• Preheat the oven to 180°C. I recommend starting the baking with static heat (bottom heat only).
• Adjust according to your oven for even baking and a crispy base.