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Rhubarb Tart With Lemon-yogurt Mousse

www.marthastewart.com
  • 664 minutes
  • Serves 8

INGREDIENTS

7

black peppercorns

1 cup

brandy

1

cinnamon stick

1 pinch

coarse salt

3/4 cup

cornmeal

2 larges

egg yolks

1 3/4 cups

flour

1 tsp

gelatin

2 Tbsps

granulated sugar

3/4 cup

heavy cream

1 Tbsp

lemon juice

1 tsp

lemon zest

3 Tbsps

light-brown sugar

1 1/2 lbs

rhubarb

8 ozs

unsalted butter

1 tsp

vanilla extract

3 Tbsps

water

1 1/2 cups

yogurt