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Rhubarb and mascarpone tartlets
( SERVES 12 )

Listener

5.0 / 5 FROM 1

Tartlets are a real treat, and should be no more than three mouthfuls. Soft clouds of mascarpone dreamily ooze up around the rhubarb and for something that has such a rich base, it is surprisingly light and refreshing.

Sweet shortcrust pastry

100 g	Icing sugar
250 g	Flour
130 g	Unsalted butter
2	Eggs

Filling

250 g	Mascarpone
2 Tbsp	Soft brown sugar
1 splash	Vanilla essence/extract
250 g	Rhubarb, cooked
1 to serve	Icing sugar

Directions

Combine the flour and icing sugar in a food processor and add the butter.
With the motor running, add the eggs one at a time and continue to mix until the dough forms a ball.
Scrape the dough from the bowl and wrap it in cling film and refrigerate until required.
Because the dough is very soft, roll it out thinly between two pieces of cling film.
Remove the top piece of plastic and use a 5cm cutter to cut 12 circles of pastry.
Press into a greased muffin pan, pierce the dough with a fork and then refrigerate for 30 minutes.
While the dough chills, pre-heat the oven to 180C.
Bake it for 10 minutes until golden brown. Remove from the oven and cool.
Mix the mascarpone with the sugar and vanilla.
Spoon into the cooked tartlet cases and top with the rhubarb.
Dust with icing sugar and serve.