For the roasted rhubarb, preheat the oven to
200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or
so lengths (about the length of a wooden spoon-
handle) and place in a roasting tin with half a
tea-cup of water and the light brown sugar. Roast
until just soft enough to take the point of a
knife, about 10-15 minutes. Allow to cool, then
drain, reserving the cooking juices.
For the tart, preheat the oven to 220C/425F/Gas 7.
Unroll the puff pastry, and using a rolling pin,
roll it again to make the pastry slightly thinner.
Cut the pastry into three even-sized rectangles.
Using a sharp knife, score a 1.5cm/½in border
around each rectangle, being careful not to cut
through the pastry. Place the pastry rectangles on
a lightly greased baking sheet
Arrange 3-4 lengths of drained rhubarb, depending
on the thickness of them, into the middle of the
pastry rectangles and brush some of the reserved
juice from the roasted rhubarb around the edges to
give the pastry a shine. Bake for 20 minutes,
until golden and risen.
Meanwhile beat the egg yolks and sugar in a bowl
for a few seconds, until thoroughly mixed. Beat in
the mascarpone until you have a custard-coloured
cream. Stir in a little vanilla extract; a couple
of drops should be enough. With a clean whisk,
beat the egg white in a clean bowl until it stands
in stiff peaks, then fold into the creamed
mascarpone mixture.
Serve the mascarpone cream with the warm rhubarb
tarts. Any remaining mascarpone cream can be
served the following day with berries or used to
top meringues served with fruit.
Originally Submitted
12/6/2012
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