Fast Rhubarb Tart with Mascarpone Cream

Roasted rhubarb atop crisp puff pastry served with a light, sweetened mascarpone and vanilla cream dessert.

Vegetarian Dessert Fruit Pastry Rhubarb

Estimated Nutrition

Calories

1051.5

kcal / serving

3154.5 kcal total

Carbs

65.4g

per serving

196.2 g total

Fat

82.7g

per serving

248.1 g total

Protein

13.1g

per serving

39.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Light Brown Sugar

A good shake

320

All-Butter Puff Pastry

Ready-rolled, defrosted

Flour

For dusting

Caster Sugar

Unrefined

drop

Vanilla Extract

Dairy

Butter

For greasing

piece

Eggs

Organic, separated

250

Mascarpone

Full tub

Vegetables

stalk

Rhubarb

Cut into 15cm lengths

Method

Preheat the oven to 200°C.

Roast rhubarb lengths with water and brown sugar for 15 minutes and drain, reserving juices.

Preheat the oven to 220°C.

Roll the puff pastry thinner and cut into three rectangles.

Score a 1.5cm border on each rectangle and place on a greased baking sheet.

Arrange rhubarb on pastry, brush edges with reserved juice, and bake for 20 minutes.

Beat egg yolks and caster sugar, then mix in mascarpone and vanilla.

Whisk egg whites to stiff peaks and fold into the mascarpone mixture.

Serve the warm tarts with the mascarpone cream.