rustic rhubarb tarts

INGREDIENTS

• 1 cup corn flour
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon Kosher or coarse salt
• 1 stick (4 ounces) cold unsalted butter, cut into small pieces
• 1/4 cup plus 2 tablespoons heavy cream
• 2 egg yolks
• 1 batch Rhubarb Vanilla Compote (recipe below)
• 1 1/2 pounds rhubarb stalks
• 1 cup minus 1 tablespoon dark brown sugar (i.e. 15 tablespoons, if you want to drive yourself mad)
• 1/2 vanilla bean, split and seeds scraped