Rhubarb and coconut tart with curd

It's rhubarb season! Yesterday I went to the market and bought 2.5 kilograms of rhubarb. This will definitely not be the last rhubarb based thing I make this year. No sir.

Rhubarb and coconut tart with curd:

Crust:
1/2 of the crust recipe from here. Line a 26cm baking tin and set aside.

Filling:
500g rhubarb, chopped
400g curd paste (or cream cheese, I suppose)
grated zest of 1/2 lemon
1 egg
~100g sugar
100g coconut flakes
1 tbsp potato starch (second thought: skip it)

Mix everything together and pour into the prepared crust. Bake at 175C for about an hour or until it looks done. Cover with a towel and let it cool.
Serves 8-10 people.