Browned Butter Filling
 
Makes about 1½ cups
Ingredients
  • ¾ cup (170 grams) unsalted butter
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 2 large eggs (100 grams)
Instructions
  1. In a medium saucepan, heat butter and vanilla bean and reserved seeds over medium heat. Cook until butter turns a deep amber color and has a nutty aroma, about 10 minutes. Remove from heat.
  2. In a large bowl, whisk together sugar, flour, and eggs. Remove vanilla bean from saucepan; slowly drizzle hot butter mixture into egg mixture, whisking constantly. Let cool to room temperature. Once mixture is cool, whisk once more before transferring to an airtight container. Refrigerate for at least 8 hours.
Recipe by Bake from Scratch at https://bakefromscratch.com/rhubarb-browned-butter-tartlets/