Rhubarb and brown butter tart

For the pastry:

180g plain flour

110g unsalted butter

50g icing sugar

2 egg yolks

For the filling:

350g young rhubarb

100g sugar

180g butter

juice of 1 juicy lemon or 2 not so juicy ones

2 eggs

160g sugar

1 tbsp brandy (optional)

few drops of vanilla extract

pinch of salt

2 tbsp double cream

3 tbsp plain flour