Warm Vanilla Polenta Tartlets with Roasted Rhubarb and Light Citrus Yogurt Cream

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Lightly grease 6 small tartlet molds or a 6-cup muffin pan with a little butter.

2. 2

   Place the rhubarb in a small baking dish and toss it with the honey, orange juice, 1 teaspoon of the orange zest, and 15 g (1 tablespoon) of the sugar. Roast for 12 to 15 minutes at 400°F / 200°C, until tender but still holding its shape. Remove and let cool slightly.

3. 3

   While the rhubarb roasts, make the base. In a medium saucepan, heat the milk with the butter, vanilla extract, salt, and 50 g of the sugar over medium heat until hot but not boiling.

4. 4

   Rain in the polenta, whisking constantly. Cook over low heat for 5 to 7 minutes, stirring often, until thick and smooth. Remove from the heat and let it cool for 5 minutes.

5. 5

   Stir the beaten egg and all-purpose flour into the still-warm polenta mixture, mixing vigorously until fully combined.

6. 6

   Divide the mixture among the prepared molds and press with a spoon to form small tartlet shells with a center cavity. Bake at 375°F / 190°C for 18 to 20 minutes, until the edges are golden and the tops are set.

7. 7

   While they bake, combine the Greek yogurt, mascarpone, powdered sugar, lemon juice, and lemon zest in a bowl. Add the remaining orange zest and whisk until light and smooth. Chill until needed.

8. 8

   Let the tartlets rest for 10 minutes after baking so they can set. Carefully unmold them while still warm.

9. 9

   Fill each tartlet with a generous spoonful of citrus yogurt cream, top with the roasted rhubarb, and spoon a little of the roasting juices over the fruit.

10. 10

    Finish with the toasted chopped pistachios. Serve warm or at room temperature.

11. 11

    For stronger contrast, chill the cream for 15 minutes before assembling and serve the tartlets while still slightly warm.