Crust Instructions 

1. Place flour, sugar and salt in the bowl of a food processor and pulse.
2. Add chilled butter to flour mixture and pulse until mixture is crumbly in texture.
3. In a small bowl whisk together egg yolk, cream, and vanilla.
4. Add egg mixture to food processor and pulse until dough just comes together.
5. Turn dough into a ball and flatten into a round disc.
6. Refrigerate for 30 minutes.
7. Roll dough onto lightly floured surface and roll dough into an 11 inch circle.
8. Place dough in 9 inch tart pan and press in.
9. Preheat the oven to 375°.
10. Line the crust with foil and add pie weights or dried beans on top of foil. Parbake the crust for 15 minutes.
11. Remove from the oven and set aside.
12. Reduce heat to 325°. 

 Rhubarb Curd Instructions 

1. Place rhubarb, ½ cup sugar, water and strawberry powder in pan over medium heat. Cook for 15 minutes or until rhubarb is broken down and soft, stirring occasionally.
2. Place egg yolks in a medium bowl and add ½ cup sugar and whisk until pale.
3. Once rhubarb is cooked, place in blender and puree until smooth.
4. Return rhubarb puree to pan and set aside ½ cup.
5. Mix the ½ cup of hot rhubarb into the egg yolk and sugar mixture a teaspoon at a time, whisking after each addition to temper the eggs.
6. Once the entire half cup has been whisked into egg yolk/sugar mixture, add it to the rhubarb puree in the pan.
7. Stir in freeze dried strawberry powder.
8. Add butter and cook over medium heat for 10 minutes, stirring so the bottom doesn’t burn, until the mixture reaches 170°.
9. Remove from heat and set aside.

Tart Assembly Instructions 

1. Spoon the curd into the parbaked tart crust and use and offset spatula to smooth.
2. Bake in a 325° oven for 17-20 minutes or until set.
3. Cool completely and chill for 2 hours before serving. 

 Recipe by Garnish with Lemon.