Custard mixture: Whisk together 180 g eggs, 100 g sugar, and 375 g liquid cream. Sieve and set aside.
Raspberry crumble: Combine 250 g flour, 250 g icing sugar, and 100 g raspberry pulp. Rub with fingertips to form a lumpy dough. Spread on a Silpat and bake at 160°C for 15 minutes.
Rhubarb compote: Trim, peel, and cut 1 kg rhubarb into sections. Toss with 300 g powdered sugar and refrigerate for at least 6 hours. Melt 120 g butter with 50 g honey, add to rhubarb, and simmer over low heat until stewed.
Assembly: Line a 20 cm tart ring with shortcrust pastry and pre-bake at 180°C. Spread a 0.5 cm layer of almond cream and bake at 165°C for about 10 minutes.
Add a 0.5 cm layer of rhubarb compote, top with raspberries, pour over the custard mixture, and bake at 160°C for about 20 minutes.
Remove from oven, top with baked raspberry crumble, and decorate with whole raspberries.
