Easy Geometric Rhubarb Tart Recipe || William's Kitchen

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Ingredients for 1 large tart:
For the homemade puff pastry:
315 g all-purpose flour
7 g sea alt
155 g tap water
250 g cold butter
For the almond cream:
130 g room-temperature butter
150 g icing sugar
1 tsp pure vanilla extract
2 large eggs
30 g corn starch
170 ground almonds
20 cl full-fat crème fraîche or sour cream
For the assembly:
About 10 rhubarb stalks (300 g)