Tart shells

1. Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer**. Add cubes of cold butter. Using the paddle attachment, combine on medium speed until it resembles sand in texture, it took me about 5-7 minutes.
2. Whisk one egg together and mix in the vanilla extract. Pour this slowly into the flour mixture while still mixing. Mix until just combined and it sticks to the paddle.
3. Add the dough into a piece of plastic wrap and quickly shape it into a flat rectangle. Keep it in the refrigerator for at least 2 hours, overnight is fine.
4. Dust a work surface with flour and add your pastry. Press - not roll - the dough with a rolling pin to soften it up. Once it is soft enough, you can roll it into a large rectangle about 2 ½ millimeters (0.01 inches) thick.
5. Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan. Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan.
6. Cut the excess dough off and prick the bottom with a fork, put them back into the refrigerator for about 1 hour or until the unbaked tart shells are hardened.
7. Meanwhile, pre-heat the oven to 350℉ (175℃). Once they are chilled properly, bake for 10-12 minutes or until golden. Cool in the pan on a wire rack.

Custard

1. Start by preheating the oven to 250℉ (120℃). Add heavy cream, vanilla bean and seeds and ground ginger to a medium saucepan. Bring it up to a simmer and then remove it from the heat.
2. Whisk eggs and sugar together until it has air bubbles, about 5 minutes. In a slow stream, while constantly whisking, add the heavy cream into the egg mixture.
3. Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb.

Rhubarb

1. Julienne (thinly slice) the rhubarb to make nice strips. In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips.
2. Use a fork to mix the rhubarb into the sugar syrup, and once they are soft and pliable, take them out. About 1 minute. To make the sweet rhubarb syrup glaze, continue to boil the sugar syrup for 5 minutes or until thickened. Set aside to cool.
3. To lattice it, take strips of rhubarb and place them vertically on top of the finished custard tart with a little space in-between each. Take a new rhubarb strip and place it at the top of the tart, but this time horizontally.
4. Place it on top of the first vertical strip, below the second, above the third etc. Do this with the next horizontal strip too, but opposite (below, over, below). Continue with the rest. Cut the edges that sticks out of the tart off.
5. Brush with the cooled rhubarb syrup and they are done!