• Prepare pâte sucrée recipe for a 9.5 inch tart pan. Use longer baking time to blind bake the sweet tart dough.

STRAWBERRY PANNA COTTA FILLING

• In a small bowl, sprinkle gelatin over water and mix to incorporate. Set aside to bloom for 3-5 minutes.
  1 tablespoon unflavored gelatin, powdered (see ingredient notes for sheet gelatin), 2 tablespoon cold water
• Using a blender, stick blender or food processor, blend the berries and milk until the strawberries are pureed. Strain mixture through a very fine strainer into a bowl. Set aside.

  If needed, press on the mixture in the strainer with the back of a spoon to release as much liquid as possible.
  ½ lb (226g) strawberries, hulled and chopped, ½ cup (125mL) whole milk
• Prepare ice bath in a bowl large enough to fit base of 3 quart saucepan.
• Add cream and sugar to heavy 3 quart saucepan and bring to a simmer over medium heat, stirring frequently.
  2 cups (500mL) heavy cream, ⅓ cup (67g) granulated sugar
• Remove from heat and add strawberry mixture, vanilla extract and bloomed gelatin.
  1 teaspoon vanilla extract
• Whisk over ice bath until gelatin has completely dissolved.

  Be careful not to introduce any water from the ice bath into your panna cotta! You can test to see if the gelatin has dissolved by rubbing a bit of the liquid between your fingers, much as you would with a Swiss meringue. It should feel smooth with no graininess.
• Cool to room temperature, stirring frequently to ensure mixture remains homogeneous.
• Place baked tart shell on a baking sheet. Pour panna cotta mixture into prepared tart shell. It should fill the tart most of the way, but not quite reach the top.
• Carefully transfer the tart, uncovered, to the refrigerator for 4+ hours to set.

POACHED RHUBARB

• In a large saucepan over medium heat, add sugar, water, vanilla pod, cardamom, and black pepper. Stir to combine.
  ½ cup (100g) granulated sugar, ½ cup (125mL) water, ½ vanilla bean pod, ⅛ teaspoon cardamom, ⅛ teaspoon black pepper
• Add rhubarb slices. Bring to a boil and then reduce heat to a low simmer, carefully turning the rhubarb so that it cooks evenly.
  1 lb (453g) rhubarb
• Cook for 5-7 minutes, watching to make sure it doesn't get too soft.

  Overcooked rhubarb can become mushy. A knife should go through the rhubarb easily, but it should retain its shape. Err on the side of slightly underdone - it will continue to cook in the pan with the retained heat.
• Once cool, use an offset spatula or pancake flipper to transfer rhubarb pieces to the top of the chilled tart. Work carefully - the poached rhubarb is delicate.

  Reserve the additional rhubarb syrup to spoon onto individual slices of the tart, or to add to drinks.
• Cut into slices and serve.

  When cutting, it's easiest to push the rhubarb to the side and then place a piece on each cut slice. It's difficult to slice through it.