Name: Vanilla Bean Cheesecake Tartlets With Roasted Rhubarb
Cook time: 7 hours
Yield: Makes 8 Servings
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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