Rhubarb Tart

Tart Shell Directions:

1. Make the tart shell, by using this one-minute pie pastry recipe listed in the notes (but the ingredient amount is listed in this recipe), or you can make it by hand. Cut the butter into the flour, sugar, and salt, then rub into crumbs with your fingertips. 
2. Add ice water.
3. Bring together to form a dough, then roll out to ⅛" thickness and the correct size for your tart dish.
4. Place the dough into the pie dish and press into place. Trim and prick with a fork. Alternatively, you can use pie beads. Bake tart shell for 20 minutes at 375℉ (190℃).

Make the Custard Filling:

1. Remove from the oven and fill following the directions below.
2. While the tart shell is baking, whisk the cream, sugar, egg yolks, and vanilla until well mixed.

Fill the Tart:

1. Fill the tart crust with chopped rhubarb.
2. Pour the custard mixture over the rhubarb. Sprinkle the rhubarb with sugar (before or after adding the custard works).

Bake the Rhubarb Tart:

1. Bake for 45 minutes or until the custard is set. Cover the tart with aluminum foil if it's browning too quickly.
2. Remove from the oven when ready and allow to cool completely in the tart pan. You can serve it like this if you like, dusted with some confectioners/powdered sugar or a glaze.
3. Keep refrigerated if not using immediately.

Topping with Meringue:

1. When the tart is cool, beat the egg whites with an electric mixer until they become frothy, then add a little sugar. Beat until sugar is dissolved, then add more sugar a little at a time while beating on high speed (stop the mixer each time you add sugar). Continue until all the sugar is used, and the egg whites stand in firm peaks.
2. Top the pie (by hand or piping) with the beaten egg whites, then use a kitchen torch to brown, or place under a broiler, keeping a watchful eye until ready.
3. Keep refrigerated until serving.