1. Mix flour, confectioners’ sugar, and salt in a large bowl. Add the cold butter in small pieces and cut into smaller pieces about the size of peas using a pastry blender*. Add egg yolks and cold water and mix first with a fork, then work quickly with your hands to create a smooth dough. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour or overnight.

2. Roll out the dough on a floured surface slightly larger than a 9.5 inches (24cm) tart tin. Lightly grease the tin, place the dough inside and press down on the bottom and sides. The dough should overlap the edges a bit. Place the tin in the fridge for about 30 minutes.

3. Preheat the oven to 390°F (200°C). Prick the bottom of the tart several times with a fork, then place a piece of baking parchment on top and fill the tart tin with baking weights* (or dry rice, beans, etc.). If you want the “rustic” look with the edge reaching over the edge of the baking tin, you should wrap a cake ring around the tin as well – this will keep the dough from slipping down. Bake on the lowest rack of the oven for about 15 minutes, then remove the pastry weights and baking parchment and bake another 6-8 minutes, until the crust got some nice color. Remove from the oven and let cool down on a wire rack. If you want a clean edge, trim off any excess dough with a sharp knife immediately after baking.

4. Clean the rhubarb and cut into slices or cubes. Mix the sugar, cornstarch, vanilla extract and some of the rhubarb juice (or water) in a small bowl until smooth. Add the rest of the juice (or water) to a large pot together with the rhubarb and raspberries and heat up. Once the liquid in the pot starts to boil, add the cornstarch mixture and mix in. Let the compote simmer for about 6-8 minutes while stirring constantly until the liquid in the pot has thickened nicely. While the compote is simmering, let the gelatin leaves soak for about 5 minutes in cold water. Remove the compote from the heat, let cool down for a moment, then add the gelatin to the pot and let it dissolve completely – stir until well combined. Let the compote cool down for 20-30 minutes, then fill the tart with it. Let cool down completely, then place in the fridge for at least 4 hours or overnight.

5. Make the meringue when you are ready to serve. Add the egg whites and salt to a bowl and whisk until foamy, then slowly add the sugar and whisk for several minutes to get a thick and glossy meringue. Depending on your food processor or hand mixer, this can take as long as 6-8 minutes. Fill the meringue mixture into a large piping bag* with a Saint Honoré tip* and decorate the well-cooled tart with it. Use a kitchen torch* to flambé the tips of the meringue mixture and then serve immediately

Note: If you don’t trust raw egg whites, you can also make the meringue with pasteurized egg whites*