Rhubarb Tarts

1. 1

   Place flour and salt in food processor. Pulse to blend. Cut butter into small cubes, add to the processor and pulse until mixture is crumbly.

2. 2

   Whisk the egg and the fruit sugar together, then add to the processor and pulse until the mixture just begins to come together. Turn our onto a floured surface and knead gently into a ball. Flatten and wrap in plastic then chill for at least 30 minutes.

3. 3

   Roll the pastry on a lightly floured surface and line the tart moulds.

4. 4

   Prick the bases with a fork, then chill for 30 minutes.

5. 5

   Preheat the oven to 400 F. Bake the tart shells 15 minutes or until golden. Cool on a rack. Bring the granulated sugar, ginger and water to a boil in a frying pan, stirring to dissolve the sugar. Boil 1 minute.

6. 6

   Wash and trim the rhubarb and cut into 1x1/4-inch sticks. Add to the ginger-sugar mixture. Cover and remove from heat. Leave for 5 minutes or just until tender. Carefully remove rhubarb, then boil remaining liquid until syrupy or about 1/3 cup remains. Cool.

7. 7

   Blend the mascarpone cheese and cooled rhubarb juice. Fill the baked shells with the cheese mixture, then top with rhubarb.

* Per serving · 4 servings · Values may vary.

No additional tips available.