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Ingredients

Serves 8; 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

Description

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.

Martha Stewart