Honey rhubarb tart with ginger and brown sugar mascarpone

Tamara West

This is one of those whip-up-in-a-minute desserts. Ginger, rhubarb and vanilla are a stellar combination.

Ingredients

1 sheet	Puff pastry (Main)
4 stalks	Rhubarb, large, cut into rough 7cm lengths (Main)
3 Tbsp	Runny honey
200 g	Mascarpone, or thick Greek yoghurt
2 ½ cm	Ginger, peeled and finely grated
3 Tbsp	Brown sugar
1 tsp	Vanilla paste, or seeds from one vanilla bean

Directions

1. Heat oven to 180C fan bake. Line an oven tray with baking paper.
2. Cut pastry sheet in half so you have two rectangles and place on prepared tray.
3. Cut rhubarb pieces in half lengthways. Lay rhubarb pieces along the length of the pastry rectangles. Drizzle with half the honey. Bake for 15-20 minutes, or until the pastry is puffed and golden. Remove from the oven and drizzle with remaining honey.
4. Mix mascarpone or yoghurt, ginger, brown sugar and vanilla together. Cut the tarts in half or thirds and serve with the mascarpone on the side.