Rhubarb and mascarpone tartlets
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
- 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.