📖 Instructions

1. Preheat your oven to 375°F (190°C). This step is crucial for ensuring the tart crust bakes evenly.
2. In a large mixing bowl, whisk together the flour, powdered sugar, and salt. The salt enhances the sweetness, so don't skip it!
3. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Act fast so the butter stays cold!
4. Add the egg yolk and cold water to the bowl. Mix until the dough just comes together. Be careful not to overmix, or the crust will be tough.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a tender crust. I always chill mine for at least an hour, if i've the patience, it makes a world of difference!
6. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges. This is where you can get creative with the design!
7. Line the tart crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning.
8. Remove the crust from the oven and let it cool completely. While the crust is cooling, prepare the filling. Lower the oven temperature to 350°F (175°C).
9. In a saucepan, combine the rhubarb, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened slightly, about 10-15 minutes. The rhubarb should be soft but not mushy.
10. In a separate bowl, whisk together the eggs and heavy cream. Gently pour the egg mixture over the rhubarb mixture, stirring to combine. The eggs add richness, so don't skimp on the cream!
11. Pour the filling into the cooled tart crust. Bake for 30-35 minutes, or until the filling is set and lightly golden brown. The center should be slightly jiggly but not liquid.
12. Remove the tart from the oven and let it cool completely on a wire rack. Dust with powdered sugar before serving, if desired. A dollop of whipped cream or a scoop of vanilla ice cream is always a welcome addition!