Honey rhubarb tart with ginger and brown sugar mascarpone
Photo by Tamara West
This is one of those whip-up-in-a-minute desserts. Ginger, rhubarb and vanilla are a stellar combination.
- Heat oven to 180C fan bake. Line an oven tray with baking paper.
- Cut pastry sheet in half so you have two rectangles and place on prepared tray.
- 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.
- 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.