Mix the flour and cold butter cut into cubes, rubbing between your fingers until you get a sandy texture.

Incorporate the ice water (or yogurt) by mixing with a wooden spoon, lifting the dough well.

Add a bit of cold water, spoon by spoon, just enough for the dough to hold together when pressed.

Spread it on a lightly floured surface or between two sheets of parchment paper to prevent sticking.

Place the dough into your tart tin, then refrigerate until ready to fill.

In a medium bowl, mix the softened butter and sugar using a hand whisk or electric mixer for 2 to 3 minutes until smooth and creamy.

Add the egg, a pinch of salt, and vanilla extract. Mix again to achieve a homogeneous preparation.

Incorporate the ground almonds and mix until the cream is smooth and supple, ready to fill the tart.

Assembling and decorating the geometric rhubarb tart:

Remove the lined tart tin from the refrigerator.

Spread a thin layer of rhubarb compote or jam over the tart base.

Fill the base with the almond cream. Use a piping bag for a neater and quicker distribution.

Wash the stalks, remove the leaves and ends. Do not peel the skin—it gives a beautiful colour when baked.

Using a sharp knife, cut a first diamond of 3–4 cm. Use it as a template to cut the other pieces to equal size.

Optional but recommended: Macerate the rhubarb. Place the diamonds in a bowl, lightly sprinkle with sugar.

Let them rest to release some of their water.

Drain in a sieve, then dry on paper towels. This reduces acidity and prevents the filling from soaking the cream during baking.

Place 6 diamonds in the centre, tips touching to form a flower.

Continue forming other geometric patterns until the entire surface is covered.

Preheat the oven to 180°C. I recommend starting the baking with static heat (bottom heat only).

Adjust according to your oven for even baking and a crispy base.