Start by crumbling the butter into the flour. Then knead it together with salt, sugar, and egg.

Chill it for 60 minutes.

Take your shortcrust pastry out of the refrigerator and roll it thin on a floured surface. Place it in a tart pan and blind bake it (blind baking is done by lining the tart with aluminum foil or parchment paper, then adding lentils, chickpeas, or beans on top to keep the tart down and in place).

We used parchment paper and chickpeas for our blind baking in this recipe.

Bake the crust at 180 degrees Celsius (356 degrees Fahrenheit) for 10 minutes in a regular oven.

Take it out of the oven, remove the parchment paper and chickpeas, and let it cool slightly.

Mix sugar and vanilla sugar together in a heavy-bottomed saucepan, then whisk the eggs into the mixture.

Mix whole milk and cornstarch together and pour it into the egg mixture, whisking constantly.

The pastry cream should thicken slightly and can be flavored with a little extra vanilla sugar if desired.

Pour the vanilla cream into the pre-baked tart crust and bake for 20 minutes in a regular oven at 180 degrees Celsius (356 degrees Fahrenheit).

Let everything cool completely.

Clean the rhubarb stalks and cut them into very thin slices.

We used a knife and cut at a 45-degree angle, approximately 1.5-2 mm per piece.

You can easily use a mandolin slicer for this.

Boil sugar and water in a saucepan until the sugar is dissolved.

Let it simmer on low heat and add the rhubarb pieces a little at a time.

Give them 30-45 seconds (depending on thickness), then take them out and place them on a piece of parchment paper/kitchen towel/tea towel.

Once you have candied all of them and the tart has completely cooled, you can place them on top of the tart in a pattern of your choice.

The remaining rhubarb syrup can, for example, be mixed with sparkling water or water to make a fantastic rhubarb juice/soda.