Preheat the oven to 160˚C and grease a 9-inch (23-cm) tart shell.
In a bowl, combine the rhubarb pieces with the orange juice, the zest and the brown sugar. Stir and set aside for 30 minutes or overnight in the fridge covered in cling film. This will cure the rhubarb.
Next, on a floured surface, roll the pastry and line the tart shell. Place in the fridge to settle and harden 15 minutes.
Fill the shell with parchment paper and blind baking ceramic beans.
Place in the oven and blind bake the shell for 15-20 minutes removing the paper and beans ¾ of the way to ensure the base of the shell is cooked too.
Remove from the oven and check for any cracks or hold.
In the meantime, in a second bowl, combine the egg, egg yolk, corn flour, caster sugar and vanilla extract until smooth. Stir in the cream and keep aside until needed.
Once the shell is blind baked and ready to be used, scatter some marinated rhubarb. Add the white chocolate chips. Pour the custard mixture and carefully place in the oven.
Bake for 30-40 minutes until the custard fill set and hold when shaking the tart.
Remove from the oven and set aside to cool.
Serve at room temperature.