Rhubarb and mascarpone tart

Recipe by: Michelle Darmody

As beautiful as it is delicious, this tart is always well received.

Rhubarb and mascarpone tart

SERVES

12

PEOPLE

PREP TIME

70

MINUTES

COOKING TIME

30

MINUTES

Ingredients

  • For the pastry:

  • 225g flour

  • 140g cold butter, cut into cubes

  • 55g caster sugar

  • 1 egg, lightly beaten and an extra egg white

  • For the topping:

  • 600g thin rhubarb stalks, trimmed

  • 40g golden caster sugar

  • the zest of an orange and 1 tbs of juice

  • For the filling:

  • 300g mascarpone

  • 1 tsp vanilla

  • 1 tbsp honey

  • 200ml cream, whipped

Method

  1. To make the pastry: rub the cold butter into the flour until it looks like rough breadcrumbs — try not to over mix.

  2. Stir the sugar into the egg, mix it lightly until it begins to dissolve. Add this to the flour mixture with a fork. Bring everything together with your hands then wrap it in parchment and rest the pastry in the fridge for at least an hour or overnight if you wish.

  3. Preheat your oven to 180°C and grease and flour a 7-inch tart tin.

  4. Roll the pastry into a disc about 3mm thick, it should be larger than your tin. Gently lower it into the tin and allow it to fall into place. Leave a little over the edge: you can tidy this up when you pinch the top of the tart before baking. Place into the freezer or fridge to firm up before baking it blind.

  5. Cut a sheet of parchment to fit the pastry case.

  6. Place the parchment into the pastry and fill it with baking beans. Pinch the sides so it fits snugly around the edge of the tin. Bake blind for 20 minutes. Remove the baking beans and parchment and brush the pastry with some egg white. Place back into the oven for another five minutes without any parchment or beans on top until golden, then set it aside to cool completely.

  7. Place all of the ingredients for the rhubarb into a heavy-based saucepan over a low heat and bring to a simmer. Simmer for about five minutes until the rhubarb has softened but still holds a bite. Allow to cool completely.

  8. To make the filling: whip the mascarpone with the vanilla and honey then fold in the cream. Spread this over the cold pastry base. Drain the rhubarb from the juice — this can be used as a cordial. Decorate the tart with the stewed rhubarb before serving.

You may also like...