Rhubarb Cream Tart
This Rhubarb Cream tart is a delicious combination of a brown sugar cookie crust, creamy mascarpone and a sweet, tart rhubarb compote.
- 1 pound (454 grams) rhubarb, cut into 1/2 pieces
- 3/4 cup (150 grams) sugar
- 3 tablespoons water
Brown Sugar Tart Crust
- 1 1/3 cups (189 grams) all-purpose flour
- 5 tablespoons (63 grams) light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cardamom
- 10 tablespoons (142 grams) unsalted butter melted
- 8 ounces (227 grams) mascarpone cold
- 3 tablespoons honey
- 1/2 vanilla bean
- 1/2 cup heavy cream cold
- 1/4 cup pistachio nuts toasted and chop
For the Crust
Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
Whisk flour, cardamom, brown sugar, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press two-thirds of the dough into a 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.
Remove the tart from the oven and let it cool to room temperature. The crust can be made the day before. Cover it with plastic wrap and store at room temperature.
Chop the rhubarb into 1/2-inch pieces. Place the, rhubarb sugar and water in a 3-quart saucepan and bring it to a boil, only stirring enough to dissolve the sugar. Reduce the heat to medium-low and cook stir continuously until the rhubarb is broken down and soft. The final mixture will resemble a puree.
If the rhubarb starts to stick to the bottom of the pan as it is cooking, add more water 1 tablespoon at a time. When the rhubarb is done taste it and if it is too tart for your tastes add more sugar 2 tablespoons at a time until the desired sweetness is reached.
Scrap the rhubarb into a bowl and allow it to cool to room temperature before making the tart. If making the tart the next day store the rhubarb in the refrigerator.
Place the cold mascarpone and the honey in a large bowl. Scrape the vanilla seeds from the vanilla bean and add it to the bowl. With a handheld mixer mix on medium-high speed until the mixture is smooth and the honey is well combined with the mascarpone.
With the mixer on low speed slowly stream in the heavy whipping cream. When all of it is added, increase the speed to medium-high and beat until visible beater marks at left in the whipped mascarpone and there are soft peaks. Be careful not to overmix.
Use thinner rhubarb stalks. They are sweeter and easier to cut.
Use good quality butter for the crust. The quality of the butter will affect both the crust texture and taste.
When pressing the dough into the tart pan take your time to ensure the sides and the bottom are even. When I first starting making this tart crust it would take me up to 10 minutes to get the dough just right in the pan.
Calories: 518kcal | Carbohydrates: 52g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 174mg | Potassium: 216mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1111IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 1mg