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1
Tie the cinnamon, clove, mace, and mustard seeds in a few layers of cheesecloth.
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2
Put the spice sachet in a saucepan with the wine and vinegar and bring to a boil over medium heat.
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3
Add the rhubarb, bring to a simmer, and simmer for 5 minutes.
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4
Remove from the heat and let cool to room temperature.
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5
Drain to get rid of the excess liquid.
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6
Remove the spice sachet and puree the rhubarb in a food processor.
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7
Set up an ice bath in a large bowl.
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8
Bring the rhubarb back to a simmer.
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9
Mix the sugar and xanthan gum and whisk in, a few grains at a time (you dont want the xanthan gum to clump).
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10
Scrape out into a medium bowl and set into the ice bath, stirring often to chill down quickly.
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11
Once cool, refrigerate until ready to serve or for up to 1 week.
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12
Peel the rhubarb and cut into tiny dice.
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13
Toss it with the sugar and macerate for at least 2 hours.
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14
Set up an ice bath in a large bowl.
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15
Put the cream and vanilla seeds (rinse, dry, and save the pod for another use) in a small saucepan and heat to just below a simmer.
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16
Whisk the sugar and cornstarch together.
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17
In a separate bowl, whisk the egg until smooth; gradually whisk in the dry ingredients, beating until smooth.
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18
Slowly add half the warm cream to the egg mixture and whisk for about 1 minute to temper it.
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19
Off of the heat, scrape the egg mixture into the pan and mix well with an immersion blender.
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20
Strain into a small bowl and set into the ice bath to chill down quickly, stirring often.
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21
Refrigerate until ready to use or for up to 1 day.
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22
Roll half the dough 1/16 inch thick on a lightly floured work surface.
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23
Transfer to a Silpat- or parchment-lined baking sheet and chill for 30 minutes.
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24
Cut out eight 2 1/4 x 4-inch rectangles and line eight 3/4 x 3 1/4-inch tart molds with the dough (or cut 3 1/2-inch circles and line 2 1/4-inch tart rings).
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25
Place them on the baking sheet and chill for 30 minutes.
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26
Heat the oven to 375F or 350F on convection.
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27
Strain the rhubarb filling and fill the tart shells to overflowing.
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28
Bake until the rhubarb is starting to brown, about 20 minutes.
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29
Reduce the oven temperature to 325F (300F if youre using convection).
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30
Pour some of the flan into each tart and top each with a generous amount of the graham streusel.
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31
Bake until the streusel is browned and the filling is bubbling, about 20 minutes.
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32
Let cool for at least a few minutes before unmolding.
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33
You can serve the tarts warm or at room temperature.
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34
Spoon some mustard-rhubarb jam onto dessert plates and spread it with the back of a spoon.
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35
Dust the tarts with confectioners sugar, set them on the jam, and serve.
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36
Try making this as a single large tart in a 9-inch tart pan.
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37
You could doctor some good all-fruit jam from the grocery store with crushed mustard seeds instead of making the jam.
