Rhubarb Tart with Lemon-Yogurt Mousse

Name: Rhubarb Tart with Lemon-Yogurt Mousse
Yield: Makes one 10-inch tart
Ingredients: All-purpose flour, for dusting; Pâte Sucrée, Cornmeal-Lemon Variation (page 333); 1 teaspoon unflavored powdered gelatin; 1 tablespoon plus 1/3 cup cold water; 1 tablespoon plus 3/4 cup heavy cream; 3 tablespoons light brown sugar; 1 1/2 cups plain yogurt; 1 tablespoon finely grated lemon zest plus 1 tablespoon fresh lemon juice; 1/8 teaspoon coarse salt; 2 cups granulated sugar; 1 cup brandy; 1 cinnamon stick; 7 whole black peppercorns; 1 teaspoon pure vanilla extract; 1 1/2 pounds rhubarb, trimmed, halved lengthwise, and cut into 1 1/2-inch pieces

January 24, 2012

This vibrant tart heralds the arrival of spring. First-of-the-season rhubarb stalks are poached in spiced brandy, then spooned over a silken citrus-and-yogurt mousse. The cornmeal crust is baked in a springform pan for extra height. You can bake the crust one day, fill with mousse the next, then chill overnight before topping and serving. The rhubarb can also be poached a day ahead and chilled separately.

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