Rhubarb Tart Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Harvest rhubarb from the garden, picking a few stalks from each plant to avoid weakening it.

Cook the rhubarb with sugar and a little bit of water in the oven until soft enough to pierce with a knife.

Roll out frozen sweet puff pastry to make it thinner and create a rectangle for the tart base.

Brush the juice from the roasted rhubarb around the edges of the pastry for shine.

Bake the pastry in a hot oven for about 20 minutes until cooked.

In a mixing bowl, combine 2 tablespoons of sugar and 2 egg yolks.

Add mascarpone to the egg yolk mixture along with a generous few drops of vanilla extract.

Beat the reserved egg whites until thick and fluffy, then fold them into the mascarpone mixture.

Serve the tart warm with the creamy mascarpone mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens