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1
Combine flour, sugar, and salt in processor; blend 5 seconds.
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2
Add butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Whisk egg and 1 tablespoon cream in small bowl to blend; add to flour mixture.
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5
Using on/off turns, blend until dough comes together in moist clumps, adding more cream by teaspoonfuls if dough is dry.
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6
Gather dough into ball.
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7
Shape 2/3 of dough into disk; shape remaining dough into rectangle.
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8
Wrap both dough pieces and chill at least 2 hours and up to 1 day.
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9
Combine rhubarb, sugar, and whisky in large skillet.
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10
Saute over medium heat until sugar dissolves and syrup begins to bubble.
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11
Cover and simmer until rhubarb is almost tender, about 6 minutes.
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12
Transfer contents of skillet to strainer set over large bowl (reserve skillet).
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13
Drain rhubarb well.
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14
Return juices from bowl to same skillet.
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15
Boil over medium-high heat until juices are reduced to 3 tablespoons, about 5 minutes.
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16
Remove skillet from heat and reserve juices.
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17
Preheat oven to 375F.
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18
Roll out dough rectangle on lightly floured surface to 91/2-inch square; cut into 9 strips.
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19
Arrange strips on small baking sheet; chill.
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20
Roll out dough disk on lightly floured surface to 11-inch round.
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21
Transfer to 9-inch-diameter tart pan with removable bottom.
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22
Trim overhang to 3/4 inch.
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23
Fold in and press sides until top edge of crust is slightly higher than pan side.
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24
Pierce crust with fork.
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25
Line with foil; fill with dried beans or pie weights.
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26
Bake crust until sides are set, about 18 minutes.
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27
Remove foil and beans.
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28
Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 15 minutes longer.
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29
Cool crust 15 minutes.
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30
Sprinkle white chocolate over crust.
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31
Top with rhubarb.
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32
Spoon juices over.
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33
Arrange 5 dough strips atop filling, spacing evenly apart.
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34
Arrange remaining strips atop filling in opposite direction, forming lattice.
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35
Seal ends of strips to crust, trimming excess dough.
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36
Brush lattice with glaze.
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37
Bake tart until filling bubbles and lattice is golden, about 50 minutes.
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38
Cool tart slightly in pan on rack.
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39
Push up pan bottom, releasing tart.
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40
Cut tart into wedges and serve warm or at room temperature with whipped cream.
