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Martha's rhubarb tart with lemon-yoghurt mousse
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Martha Stewart's Rhubarb Tart with Lemony Yogurt Mousse showcases vibrant rhubarb flavor.
Ingredients:
  • 437.50 ml plain flour
  • 112.50 gm polenta
  • 1 tsp lemon rind, finely grated
  • 0.60 gm salt
  • 250g chilled unsalted butter, cut into 1.5cm pieces
  • 2 large egg yolks
  • 3.00 gm gelatine powder
  • 20.00 gm boiling water
  • 189.38 gm thickened cream
  • 32.00 gm brown sugar
  • 375.00 ml plain yoghurt
  • 20.00 ml lemon rind, finely grated
  • 2 bunches rhubarb, trimmed (see note)
  • 430.00 gm caster sugar
  • 250.00 ml brandy
  • 1 cinnamon stick
  • 7 whole black peppercorns
  • 21.00 gm lemon juice
Instructions:
  • To create the Polenta crust, simply combine flour, polenta, sugar, lemon rind, and salt in a food processor until mixed. Add butter and pulse until you have coarse crumbs. In a small bowl, whisk together egg yolks and cold water. With the food processor running, slowly pour the egg mixture in until the dough forms. Shape the dough into a disc, cover it with plastic wrap, and refrigerate for at least 1 hour until firm.
  • Preheat your oven to 190C/170C fan-forced. Grease a 22cm round (base) springform pan. Roll out the dough between 2 sheets of baking paper until 5mm thick and large enough to line the base and side of the pan. Press the dough into the pan, then refrigerate for 20 minutes until firm. Line the pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake on a tray for 25 minutes until edges are just starting to turn golden. Carefully remove the weights or rice and paper, then reduce the oven to 170C/150C fan-forced. Bake for another 20-25 minutes until golden brown. Cool the pastry completely before using.
  • Prepare Lemon-yogurt Mousse: Sprinkle gelatine over boiling water in a small heatproof bowl and whisk until dissolved. Set aside to cool for 5 minutes. In a small saucepan over medium heat, combine 1 tablespoon cream and brown sugar, stirring until sugar dissolves and mixture is warm. Stir in the gelatine mixture, then remove from heat. In a separate bowl, combine yogurt, lemon rind, and a pinch of salt, whisking in the brown sugar mixture until smooth. Whip the remaining cream in a separate bowl until soft peaks form, then gently fold into the yogurt mixture.
  • Smooth the velvety mousse over the crust, cover, and chill in the refrigerator for a minimum of 4 hours or overnight until the delicious filling has fully set.
  • Prepare the rhubarb topping: Cut the rhubarb stalks in half lengthways and then into 4cm lengths. In a medium saucepan over medium heat, combine sugar and π cup cold water. Stir until sugar dissolves. Increase heat to high and let it boil without stirring for 7 minutes until light golden. Remove from heat and carefully add 3/4 cup brandy, cinnamon, peppercorns, vanilla, and a pinch of salt (watch out for spattering). Return to boil for 1 minute until smooth. Stir in rhubarb and cook for 2 minutes. Remove from heat, cover, and let it sit for 5 minutes. Then add lemon juice and the remaining brandy. Cover and let it sit for 20 minutes. Refrigerate for 4 hours until cold.
  • After straining the rhubarb mixture, set aside the syrup. Remove the cinnamon and peppercorns. In a saucepan over high heat, boil the reserved syrup for 4 minutes or until it reduces to 1 1/2 cups. Let it cool.
  • Gently unmold the tart, then generously spoon the rhubarb over the luscious mousse. Serve promptly drizzled with syrup for maximum enjoyment.

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