Rhubarb Custard Tart: Silky and Baked

Instructions:

1. Pulse flour, sugar, and salt in a processor or rub by hand until the butter resembles coarse crumbs.
2. Add ice water one tablespoon at a time until the dough just holds together. Do not overwork.
3. Wrap the dough and refrigerate for 30 minutes to relax the gluten.
4. Roll out the dough, fit into a 9-inch tart pan, and blind bake with weights at 375°F (190°C) for 15 minutes, then 5 minutes without weights until the base is pale gold.
5. Heat cream, milk, and vanilla in a saucepan until simmering.
6. Whisk egg yolks, sugar, and cornstarch together. Slowly drizzle in the hot cream while whisking constantly to temper the eggs.
7. Return the mixture to the pan over medium-low heat. Stir until it coats the back of a spoon.
8. Macerate sliced rhubarb with sugar, lemon juice, and salt.
9. Pour the thickened custard into the pre-baked shell, top with the prepared rhubarb, and bake until set.
10. Chill the tart for 2 hours to allow the custard to set completely before serving.