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Rhubarb Cream Tart

Rhubarb Cream Tart
YIELDS
9 servings

You can make this tart in a round pan and cut into wedges for a lovely dessert, but try making this easy treat in a square pan when you need dainty squares to serve a crowd! Oven poaching the rhubarb ensures that the rhubarb retains its delicate pink hue.

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Ingredients

Fruit

1
cup sugar
cup white wine or water
1
tsp vanilla extract
5
cup fresh rhubarb, chopped
1
Tbsp cornstarch
2
Tbsp cold water

Crust

2
cup graham cracker crumbs
¼
cup sugar
cup unsalted butter, melted

Mascarpone

¼
cup mascarpone cheese, room temperature
¼
cup cream cheese, room temperature
3
Tbsp sugar
1
Tbsp grated lemon zest
1
tsp vanilla extract
¾
cup whipping cream
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Directions

Step 1

For fruit, preheat oven to 350° F. Mix sugar, wine and vanilla and toss with rhubarb. Pour into a shallow baking dish and cover. Bake rhubarb for 30 to 40 minutes, until tender. Strain off syrup into a small saucepot, reserving rhubarb. Bring syrup up to a simmer. Whisk cornstarch with 2 Tbsp cold water and whisk into liquid, cooking until thickened. Remove from heat and pour over rhubarb. Chill completely.

Step 2

For crust, combine graham cracker crumbs and sugar and stir in melted butter until an even crumbly texture. Press into a 9-inch square fluted tart pan and bake for 8 minutes. Allow to cool completely.

Step 3

For mascarpone, beat both cheeses with electric beaters until smooth and blend in sugar, lemon zest and vanilla. While beating, add in whipping cream and mix until thickened, about 2 minutes. Spread filling into crust and top with rhubarb. Chill for at least 2 hours for slicing.

Step 4

Yield: 1 9-inch square fluted tart pan. Makes 9 to 12 servings.

Step 5

VARIATION: Rhubarb Cream Tart with Chocolate Crust. Use a 31/2 x 13-inch rectangular tart pan. Substitute 2 cups chocolate cookie crumbs in the Crust. Substitute 1 dozen stalks of whole fresh rhubarb in the Fruit. In Step #3, lay rhubarb lengthwise on top of tart. Yield: 6 to 8 servings.

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