Rhubarb Tart With Lemon Yogurt Mousse Recipes

RHUBARB TARTS

Steps:

• Combine the first 5 ingredients in a medium pot. Set over medium to medium-high heat, bring to a gentle simmer, and simmer until it thickens and the rhubarb is just tender, about 3 to 4 minutes. Cool this mixture to room temperature. Preheat the oven to 350 degrees F. Set the tart shells on a parchment paper-lined baking sheet. Fill the tarts with the rhubarb mixture. Bake 30 minutes, or until rims of the tarts are golden brown. Cool to room temperature. Serve as is or, if desired, top each with a little whipped cream and a mint sprig garnish. Note: 6 to 7 medium-sized rhubarb stalks should yield the 3 cups of diced rhubarb needed in this recipe. Diced means to cut into small 1/4" to 1/2" cubes. Ready to use frozen tart shells are available in the frozen foods aisle.

RHUBARB TART WITH LEMON-YOGURT MOUSSE

Steps:

• Make the cornmeal crust: Process flour, cornmeal, granulated sugar, lemon zest, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse crumbs, about 20 seconds. Beat yolks and water in a small bowl. With machine running, pour yolk mixture into flour mixture; process until just combined, about 20 seconds. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour or up to 2 days.
• Preheat oven to 375 degrees. Roll dough on lightly floured parchment to 1/4-inch thickness. Fit into a 10-inch springform pan. Refrigerate until dough is cold and firm, about 20 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 minutes. Carefully remove weights and parchment. Reduce oven temperature to 350 degrees, and bake until golden brown, 20 to 25 minutes. Let cornmeal crust cool in pan on a wire rack.
• Make the lemon-yogurt mousse: Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture, and remove from heat. Combine yogurt, lemon zest, and salt in a medium bowl. Add brown-sugar mixture, and whisk until smooth. Whisk remaining 3/4 cup cream in a medium bowl until peaks form. Gently fold cream into yogurt mixture.
• Pour lemon-yogurt mousse into cornmeal crust. Cover, and refrigerate until firm, at least 4 hours or overnight.
• Make the rhubarb topping: Bring granulated sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 cup brandy, the cinnamon stick, peppercorns, vanilla, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours. Strain, reserving liquid, and discard cinnamon and peppercorns. Boil reserved liquid in a medium pot until reduced to 1 1/2 cups, about 4 minutes. Let cool.
• Spoon the strained rhubarb over the mousse, and serve immediately with the rhubarb reduction on the side.

RHUBARB LEMON BARS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly.
• Press into the bottom of an 8" x 8" pan that has been sprayed with nonstick spray. Bake for 8-10 minutes, until just barely golden around the edges.
• In the same bowl (no need to wash it), combine the sugar, flour, baking powder and salt. Add eggs, lemon zest and lemon juice and stir until well blended and smooth.
• Sprinkle the rhubarb evenly over the base, and pour the lemon filling over top. Bake for 30 minutes, or until golden and set. Cool completely in the pan on a wire rack before cutting or freezing. Cut into squares or bars, and sprinkle with icing sugar before serving.

RHUBARB TART WITH LEMON-YOGURT MOUSSE

Steps:

• Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/4 inch thick. Fit dough into bottom and up sides of a 10-inch springform pan. Refrigerate or freeze until firm, about 30 minutes. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 minutes. Remove weights and parchment. Reduce heat to 350°F, and bake until golden brown, 20 to 25 minutes more. Let crust cool in pan on a wire rack.
• Sprinkle gelatin over 1 tablespoon water in a small bowl, and let stand until softened, about 5 minutes. Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm. Stir in softened gelatin, and remove from heat. Combine yogurt, zest, and pinch of salt in a medium bowl. Add brown-sugar mixture, and whisk until smooth. Whisk remaining 3/4 cup cream in a medium bowl until medium peaks form. Gently fold cream into yogurt mixture.
• Pour filling into crust. Cover, and refrigerate until firm, 4 hours or up to 1 day.
• Bring granulated sugar and remaining 1/3 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 cup brandy, the cinnamon, peppercorns, vanilla, and remaining pinch of salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat. Stir in lemon juice and remaining 1/4 cup brandy, cover, and let stand 25 minutes. Refrigerate until cold, about 4 hours. Strain, reserving liquid, and discard cinnamon and peppercorns. Bring reserved liquid to a boil in a medium saucepan until reduced to 1 1/2 cups, about 4 minutes. Let cool completely.
• Spoon strained rhubarb over mousse, and serve immediately with reduced cooking liquid on the side.