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Vanilla Bean Cheesecake Tartlets With Roasted Rhubarb

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Vanilla Bean Cheesecake Tartlets With Roasted Rhubarb

Ingredients

  • 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
  • 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
  • 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
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