In a stand mixer with the paddle attachment, beat the butter and sugar together at medium speed until creamy, 2 minutes. Add the egg yolks, cream, vanilla and salt, and beat for another minute at medium speed.

Add the flour and mix on low until just incorporated. Make into a dough with your hands. Lightly press the tart dough into your tart pan.

Use your hand and fingers to press it around and up the sides of the pan. Make sure to get the dough the same thickness all over. Place tart pan on a baking sheet and freeze for about 20-30 minutes.

Meanwhile preheat the oven to 340°F. Cut a large square of parchment paper and crumple it up, then smooth it out. Repeat twice.

Line the tart base with the parchment paper and blind bake using dried beans or rice until the sides are lightly golden, about 10 minutes. Remove parchment paper and beans carefully and bake for another 10-15 mins until the base is dry and lightly golden. Leave to cool completely on a rack.

In a stand mixer with the paddle attachment, beat the ground almonds, sugar, salt and butter until creamy and lighter, 2-3 minutes.

Add the egg yolk and cream and beat again until incorporated, about 1 minute.

Scrape mixture out of stand mixer bowl and into cooled tart shell.

In a large saucepan over low-medium heat, add the sugar and water. Stir and bring to a light boil to dissolve the sugar.

Add the chopped rhubarb and simmer for about 10 – 12 minutes, until the rhubarb is soft. Remove a cup of rhubarb and set aside, continuing to cook the rest for 5 more minutes until very soft from. Remove from heat and let cool.

Add spread very soft poached rhubarb on cooked frangipane and smooth. Distribute poached rhubarb on top. Garnish with chopped pistachios. Serve with vanilla or coconut ice cream with chopped toasted walnuts.