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  1. Home
  2. rhubarb

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
  • 22 Jan 2016
Rhubarb mascarpone tart
Cook: 140 Minutes - medium - Serves 10 - Vegetarian
Proudly supported by
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

Method

  1. Grease a 24cm round loose-based flan tin 
(base measuring 22cm).
  2. 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.
  3. Cook in a hot oven (200C) for about 8 to 
10 minutes, or until just tender. Remove. Cool rhubarb in pan.
  4. 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.
  5. To make vanilla cream, place all ingredients 
in a medium bowl. 
Stir gently to combine. 
Pour into biscuit case. Smooth over top.
  6. Arrange rhubarb over 
tart. Drizzle with pan juices. Refrigerate for 2 hours. 
Dust with sifted icing sugar.
  • tart recipe
  • rhubarb

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