Rhubarb and ginger tart

A simple, delicious way to enjoy the sharp tang of rhubarb paired with the warmth of ginger. Using pre-made puff pastry makes this tart effortless to prepare, while still delivering a flaky, buttery base. The sweet-tart filling is perfectly balanced, creating a light, yet satisfying dessert.

1 x roll of premade pastry / puff pastry

450g rhubarb

60g caster sugar

½ vanilla bean

Knob ginger, peeled and finely chopped

150g mascarpone

Squeeze honey

Zest 1 lemon

1 tbsp milk – for topping

1 tbsp brown sugar – for topping

1.     Heat oven to 180c and line a baking sheet with baking paper  Cut the rhubarb into batons and place in a bowl, add the sugar, ginger and vanilla and toss to combine. Leave for 30 mins, tossing every 10 minutes.

2.     In a small bowl combine the mascarpone, honey and lemon zest.

3.     Roll out the puff pastry and spread over the mascarpone mix leaving a 2cm border. Scatter over the rhubarb and pull up the sides of the pastry to help keep the mixture safely tucked in.

4.     Using a pastry brush paint the pastry boarder with milk and caster with brown sugar. Place the tart in the oven and bake for 20 – 30 minutes.

5.     Serve with double cream or vanilla ice cream.