Rhubarb mascarpone tart Recipe

Rhubarb mascarpone tart

Make the most of the rhubarb's flavour and colour with this beautiful looking (and tasting) bright mascarpone tart. - by Chantal Walsh

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Make the most of the rhubarb's flavour and colour with this beautiful looking (and tasting) bright mascarpone tart.

Ingredients

500 g rhubarb stalks

¼ cup brown sugar, firmly packed

2 tbsp water

250 g packet butternut snap cookies

75 g unsalted butter, melted

Icing sugar mixture,  to decorate

Vanilla cream

200 ml thickened cream (vanilla flavoured)

250 g tub mascarpone cream

2 tbsp icing sugar mixture

Grease a 24cm round loose-based flan tin  (base measuring 22cm).
Trim rhubarb. Wash under cold water. Cut into 3cm lengths. Place rhubarb, sugar and water in a large roasting pan. Toss to coat. Arrange rhubarb in a single layer.
Cook in a hot oven (200C) for about 8 to  10 minutes, or until just tender. Remove. Cool rhubarb in pan.
Meanwhile, process biscuits in a food processor until finely crushed.  Add butter. Process until combined. Press mixture evenly over base and  up side of tin. Place on  a tray. Refrigerate.
To make vanilla cream, place all ingredients  in a medium bowl.  Stir gently to combine.  Pour into biscuit case. Smooth over top.
Arrange rhubarb over  tart. Drizzle with pan juices. Refrigerate for 2 hours.  Dust with sifted icing sugar.