Rhubarb Tart with Lemon-Yogurt Mousse
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.
The Martha Stewart Show, March Winter 2009
Yield Makes one 10-inch tart
For the Cornmeal Crust
- 1 3/4 cups all-purpose flour, plus more for parchment
- 3/4 cup coarse yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon coarse salt
- 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 2 large egg yolks
- 3 tablespoons water
For the Lemon-Yogurt Mousse
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 3/4 cup plus 1 tablespoon heavy cream
- 3 tablespoons light-brown sugar
- 1 1/2 cups whole plain yogurt
- 1 tablespoon finely grated lemon zest
- Pinch of coarse salt
For the Rhubarb Topping
- 2 cups granulated sugar
- 1/3 cup water
- 1 cup brandy
- 1 cinnamon stick
- 7 whole black peppercorns
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 1 1/2 pounds rhubarb, halved lengthwise and cut into 1 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- 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.
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