Chèvre and Honey Tart with Pistachio Crust and Rhubarb Compote | culture: the word on cheese
Chèvre and Honey Tart with Pistachio Crust and Rhubarb Compote The jammy and tart rhubarb compote wonderfully accompanies the cool and sweet honey chèvre
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Ingredients
- 1½ cups toasted and salted shelled pistachios
- ½ cup graham cracker crumbs
- 2 tablespoons dark brown sugar
- 1 egg white
- ½ cup 1 stick salted butter, melted and cooled
- 2 cups about ½ pound chopped fresh or frozen rhubarb
- 1/3 cup granulated sugar
- 8 ounces fresh chèvre
- 1 cup 2 percent Greek yogurt
- ¼ cup honey
- ½ teaspoon vanilla bean paste or vanilla extract
- Chopped roasted and salted pistachios to garnish
- Confectioner’s sugar or honey to garnish
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