zoom

    Save to your scrapbook

    Tartaleta with whiskey mascarpone and rhubarb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Tartaleta with whiskey mascarpone and rhubarb

    By Nieves Barragán Mohacho

    There is something really exciting about the arrival of new-season rhubarb – that first burst of colour to grace the kitchen after winter. Be careful not to overcook it as it will lose its shape.

    • Vegetarian
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes, plus cooling

    Serves: 6

    Ingredients

    320g puff pastry sheet
    250g mascarpone
    70g icing sugar
    230g double cream
    30ml whiskey (I like Jack Daniel’s)

    Rhubarb
    400ml smooth orange juice
    80g caster sugar
    1 stick cinnamon
    1 star anise
    400g rhubarb, cut into 5cm lengths

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary