Ingredients
crust
- 8 ounces imported sweet tea biscuit cookies (such as Lu; from two 7.06-ounce packages), finely ground in processor (about 2 1/3 cups)
- 1 cup natural unsalted pistachios, lightly toasted, cooled
- 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
filling
- 1 8-ounce package Philadelphia-brand cream cheese (do not use reduced-fat or fat-free), room temperature, or 8 ounces soft fresh goat cheese
- 1/2 cup plus 2 tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1 cup chilled heavy whipping cream
- 1/2 cup chilled crème fraîche or sour cream roasted rhubarb
roasted rhubarb
- 1 1/2 pounds fresh rhubarb, trimmed, cut crosswise into 2-inch-long pieces
- 2/3 cup sugar
- 1/3 cup fresh orange juice
- 1 tablespoon finely grated orange peel
- 1 1/2 tablespoons unsalted butter, cut into 1/4-inch cubes
Description
Serve These Tartlets With The Sorbet Of Your Choice—raspberry, Strawberry, Orange, Or Lemon Would Work Well.
Bon Appetit Magazine
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