Cream the very soft Butter and Confectionner's Sugar until smooth. Mix in the Egg slowly, then the Almond Meal and Salt. Add the Plain Flour and slowly mix just until combined.

Transfer between two sheets of baking paper and roll into a large disk. Rest in the fridge for at least 1 hour. Line your 25cm / 10 inch tart pan with the pastry and prick the bottom with a fork.

Place the tart pan in the freezer while preheating your oven on 160'C/325'F.

Bake for 20 to 30 minutes or until fully baked, dry to the touch and golden. Set aside to cool down.

Heat up the Milk and Vanilla in a small pot over low heat.

In a separate bowl, whisk together the Egg Yolks and Sugar. Add the Cornstarch and whisk until smooth.

Once the Milk starts to boil, remove from the heat and slowly pour over the Egg/Sugar/Cornstarch while whisking. Transfer back into the pot and place back on the stove on low heat.

Whisk until the cream starts to thicken. When you see the first boil, keep whisking for an additional 30 seconds then pour into a bowl. Cover with plastic wrap touching the surface and chill completely.

Prepare the rhubarb: remove the leaves, wash the stalks and cut them into small sticks.

Place the Water and Sugar in a medium pot and heat until the sugar has dissolved.

Add the rhubarb, lemon peels, juice of half the lemon, cinnamon stick and star anise pods.

Bring to a simmer and cook for 5 to 10 minutes or until the rhubarb becomes very soft and starts to break apart.

Use a slotted spoon to remove the rhubarb from the liquid. Discard the lemon peels, cinnamon stick and star anise pods. Break the rhubarb into a compote and cool.

Spread the pastry cream over the baked tart crust.

Place the rhubarb compote over the custard and spread it with a spoon.

Place back in the fridge to set for about 30 minutes or until ready to be served.