Tartaleta with whiskey mascarpone and rhubarb

1. Preheat the oven to 200˚C, gas mark 6. Transfer the pastry sheet to a large piece of baking parchment. Roll out thinly so that it’s big enough to line a 23cm loose-bottomed round tart tin. Flip the pastry on the parchment into the tart tin, remove the paper and use your fingers to press the pastry into the tin. Cut away any excess pastry, then prick the base with a fork. Line the case with baking parchment and fill with baking beans. Bake for 18-20 minutes, until golden at the edges. Remove the beans and bake for a further 8-10 minutes, until golden brown and the pastry is cooked through. Leave to cool in the tin.

2. While the pastry cools, prepare the rhubarb. Put the orange juice, sugar, cinnamon and star anise into a large pan. Bring to a simmer, then add the rhubarb; cook for 4-5 minutes, until just tender but still holding its shape. Use a slotted spoon to gently transfer the rhubarb to a plate, then leave to cool. Bring the liquid to the boil, then bubble until reduced by ½ (8-10 minutes).

3. Lightly beat together the mascarpone and icing sugar. Add the cream and whisk to soft peaks. Stir through the whiskey, then chill until ready to assemble. Remove the tart case from the tin and put on a serving plate. Fill with the whiskey mascarpone, spreading until level. Spoon the rhubarb on top and drizzle with a little of the orange sauce. Serve the rest of the sauce on the side.