Sweet pastry

Rub the butter and salt into the flour, add the icing sugar, bring together with the eggs and knead into a dough.
Chill the dough in the fridge for at least an hour.
Lightly butter and flour a 5-7 cm tart case and line with pastry. The pastry should be 3-5 mm thin. Chill the tart case and blind bake at 170-180 C for 12-15 mins.
Uncover and bake for another 3-5 mins.
A minute before finishing baking remove and brush it lightly with beaten egg. Only a thin layer to protect it from becoming soft when filling is added. Finish for a minute or so until the egg is cooked.

Filling

Mix egg yolk and sugar. Bring cream and liquorice to a boil, then add to the egg mix and mix well. Pass through a chinois. Fill the tart case and cook at 110 C for around 20-25 mins. Until lightly set and wobbly in the centre.

Rhubarb sorbet

Bring all ingredients up to a boil, then blend and pass.
Add the juice of one lemon to it and the vodka. Churn in an ice cream maker or freeze in a Paco jug and freeze 24hrs before Pacotizing.

Hazelnut biscuit

Mix the dry ingredients, then rub in butter, add the egg and form into a dough. Chill for an hour. Then roll out onto a tray (it doesn’t matter about shape because you’re going to serve the biscuit as a rough crumb). Bake at 180C for around 15-20 mins.
Cool completely and break into pieces. Store in an airtight container.

Serve the tart with the sorbet, some biscuit crumb and something sharp like pieces of crystallised ginger.