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Rhubarb Vanilla Bean Panna Cotta Tart

September 07, 2018

Rhubarb Vanilla Bean Panna Cotta Tart

Ingredients

 For the Brown Butter Tart Shell:

(makes a 14 x 5-inch rectangular tart)

6 tablespoons unsalted butter, cut into 1-inch cubes

3 tablespoons water

1 tablespoon granulated sugar

1 tablespoon vegetable oil

a pinch of salt

5.5 ounces all-purpose flour

For the Vanilla Bean Panna Cotta:

(makes enough for one tart, but you might have a ramekin's worth extra)

2 cups heavy cream

1 vanilla bean

1/4 cup granulated sugar

2 1/2 teaspoons (1 envelope) powdered gelatin

3 tablespoons cold water

 

For the Roasted Vanilla Rhubarb Topping:

(makes around 2 cups, enough for one tart)

1 pound rhubarb, trimmed and sliced into 1-inch thick pieces

1/2 cup granulated sugar

1/4 cup red wine (I used pinot noir)

1 vanilla bean

For the Brown Butter Tart Crust:

Center a rack in the oven and preheat to 410 (F).

In a Pyrex type oven-safe bowl, combine 6 tablespoons unsalted butter, 3 tablespoons water, 1 tablespoon granulated sugar, 1 tablespoon vegetable oil, and a pinch of salt.

This is going to sound weird, but place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.

After 15 minutes, remove from the oven, and add 5.5 ounces of flour quickly, by spooning in flour in 1 tablespoon sized chunks. Use a heatproof rubber spatula to stir in the flour until it pulls off the sides of the bowl. The mixture is gonna bubble and smoke, but trust the recipe!

Once the dough is cool enough to touch, use the back of your hand to flatten out the dough onto your tart pan, using your finger tips to mold the dough up into the corners and sides of the pan. It will feel a little greasy and kinda unpleasant (the dough has the texture of mashed potatoes), but go with it. Once all the pans are lined, use a fork to poke several holes into the crust.

Place the tart pan on a baking sheet and bake at 410 (F) for 15 minutes, or until the crust is light brown and starts to appear flaky. Once it does, remove carefully from oven and let rest on a wire rack. This crust is very forgiving — it should have hardly any cracks. If you are worried about cracks, you can reserve some of the dough to press into any cracks that might appear after the baking process — the residual heat from the freshly baked tart will bake the dough accordingly and patch up your crust. Once the crust is completely cooled, it is ready for filling.

For the Vanilla Bean Panna Cotta:

Combine 2 cups heavy cream and 1 vanilla bean in a heavy bottomed saucepot. Split the vanilla bean lengthwise and scrape the seeds into the cream, whisking gently until the seeds are fully incorporated throughout the cream. Throw in the vanilla bean pods and cook the mixture over medium heat until it begins to just simmer and the cream smells fragrant. Remove from heat and cover, allow the vanilla bean to infuse the cream for 30 minutes.

After 30 minutes, fish out the vanilla bean pods. Add 1/4 cup granulated sugar and reheat over medium heat. Don't let it come to a boil; you want it to heat just until the sugar is dissolved and the mixture is uniformly hot (but not boiling) throughout. Remove from heat and allow to cool slightly.

While the mixture is cooling, bloom the gelatin. Sprinkle 2 1/2 teaspoons powdered gelatin over the surface of 3 tablespoons water in a small bowl. Let stand for around 5 minutes, until the granules have softened completely, before scraping out into the cream mixture and whisking until the gelatin is completely dissolved. Let cool slightly for another 10 minutes, before pouring carefully into the brown butter tart crust. Transfer to the refrigerator and allow to set for at least 2 hours, until the panna cotta is firm.

For the Roasted Vanilla Rhubarb Topping:

Preheat the oven to 350 (F) — if you're making the filling immediately after baking the shortcakes, your oven should already be ready.

Place 1 pound chopped rhubarb in a 9 x 13 inch baking pan. In a small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup red wine — don't worry if it doesn't dissolve, it should just be a thick syrup. Drizzle over the rhubarb and toss to combine.

Split 1 vanilla bean lengthwise and scrape in seeds from the vanilla bean over the rhubarb mixture. Toss to combine and add the vanilla bean pods. Roast until rhubarb is very tender and the juices are syrupy, around 30 - 40 minutes. Let cool slightly on a wire rack before transferring to the panna cotta tart. Serve immediately.




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