Pie Crust

1. Preheat your oven and bake the pie crust until completely golden brown. If using store-bought dough, follow the package instructions. To prevent the crust from puffing up, line it with parchment paper and fill it with baking weights, rice, or beans. Let it cool completely.

Rhubarb and Strawberry Filling

1. Add the rhubarb and strawberries to a pot with half of the sugar.
2. Simmer on low heat, stirring occasionally, until the fruit is very soft.
3. In a separate bowl, mix the remaining sugar, corn starch, and a pinch of salt.
4. Add the dry mix to the fruit and stir constantly as it thickens, keeping the heat low to avoid burning.
5. If desired, use a handheld blender to blend the filling until silky smooth.
6. Let the filling cool completely to room temperature.

Vanilla Custard

1. Scrape the seeds from ½ vanilla bean and add them to a pot with the milk and cream. Also add the scraped vanilla bean pod. Gently heat the mixture.
2. In a mixing bowl, whisk together the egg yolks and sugar until well combined.
3. Add the corn starch and mix until smooth.
4. Once the milk mixture is hot, slowly pour a little of it into the egg mixture while whisking to temper the eggs.
5. Return the tempered egg mixture to the pot. Add a pinch of salt, and cook over low heat while whisking until the custard thickens.
6. Remove from heat, add the butter, and whisk until fully incorporated.
7. Discard the vanilla bean pod and let the custard cool completely to room temperature.

Assembling the Tart

1. Spread the vanilla custard in an even layer over the cooled pie crust.
2. Spoon the rhubarb and strawberry filling evenly over the custard.
3. Refrigerate the tart overnight to allow it to set fully. Enjoy!