Poached Rhubarb Cream Tarts

Poached Rhubarb

1 cup sugar

1 cup water

6 to 8 thin (1/2 inch thick) stalks of rhubarb, cut into 2 to 3 inch pieces

1 slice of orange peel

1/2 vanilla bean (seeds and pod)

pinch of salt

In a medium saucepan over medium heat combine sugar, water, orange peel, and vanilla. Bring to a simmer and stir until sugar is fully dissolved.

Add the cut stalks of rhubarb and cook for 5 minutes on medium heat. Remove the rhubarb from the pot with a slotted spoon and place in a container.

Continue to cook the syrup for about 15 more minutes until it is reduced by half. Pour over the rhubarb and place in fridge.

Pastry Cream (see my banana cream pie post)

Hazelnut Crust

1/2 heaping cup of whole roasted hazelnuts

1/4 cup sugar

1 egg yolk

2 tablespoons half and half or heavy cream

1 cup flour

1/4 teaspoon salt

6 tablespoons butter

In food processor of blender, pulse hazelnuts and sugar until finely ground. Add in flour and salt. Pulse in the butter until the dough resemvles coarse sand. Add in yolk and cream and pulse a few seconds more. Pour out onto floured surface and form into a ball. Wrap in plastic and place in fridge.

When ready to bake, remove dough from fridge. You want it to be somewhat soft so that you can press it into the tart moulds or pie tin.

Bake for 12 minutes at 350 degrees F.

Cool and fill with pastry cream. Top with poached rhubarb.