Home Party Dessert Recipe
9/13/2019
Rhubarb and Mascarpone Tart
(for the filling)
18oz. rhubarb, cut into 2cm slices
3/4 cup granulated sugar
2 T salted butter, softened
1 cup mascarpone
1/4 cup all purpose flour
grated zest of 1 orange
2 eggs, separated
100 mL heavy cream
(for the base)
9 T salted butter, softened
1/3 cup granulated sugar
1 1/4 cups all purpose flour
2 T cornstarch
3 T rice flour
(for the syrup)
2 t arrowroot powder
2 T water
freshly squeezed juice of 1 orange
[how to make]
*Preheat the oven to 375 degrees.
*Put the rhubarb in an ovenproof dish and sprinkle with 1/3 cup of the sugar.
*Cover with foil and roast in the preheated oven for about 15 minutes.
*Remove the rhubarb from the oven and strain it, reserving the juices for later. Set aside. Leave the oven on.
(for the base)
*Put the ingredients into a mixing bowl and rub together using your fingertips to form a paste.
*Knead gently into a smooth ball of dough.
(Alternatively, blend the ingredients in a food processor to form a smooth dough.)
*roll it out on a lightly floured surface into a circle a little larger than the pan.
*Using your rolling pin to help lift it, transfer the dough to the tart pan.
*Gently press it in and trim away any overhanging edges.
*Line the pastry with baking parchment and fill with baking beans.
*Blind bake in the preheated oven for 15 to 20 minutes.
*Take out the oven, then remove the parchment and baking beans and leave to cool.
*When cool, line the sides of the tart pan with strips of baking parchment about 2" high.
(for the filling)
*Beat together the butter, remaining sugar, mascarpone, flour and orange zest in a large bowl.
*Add the egg yolks and cream.
*Beat to a creamy consistency and set aside.
*Put the egg whites into a very clean bowl and use an electric whisk to beat ion Haigh speed until soft peaks form.
*whisk the egg whites into the mascarpone mixture, then spoon into the tart case.
*Scatter over the roasted rhubarb and bake in the preheated oven for 40 to 45 minutes or until the filling is set but with a slight wobble.
(for the syrup)
*Stir together the arrowroot and the water in a cup.
*Put the reserved rhubarb juice and the orange juice into a saucepan and bring to the boil.
*Remove from the heat and gradually stir in the arrowroot until the syrup is slightly thickened.(The syrup will thicken further as it cools.)
*Serve the tart warm with the syrup poured on top.
-makes 8 to 10-
Note: This recipe was found in "Rustic Fruit Desserts".
(for the filling)
18oz. rhubarb, cut into 2cm slices
3/4 cup granulated sugar
2 T salted butter, softened
1 cup mascarpone
1/4 cup all purpose flour
grated zest of 1 orange
2 eggs, separated
100 mL heavy cream
(for the base)
9 T salted butter, softened
1/3 cup granulated sugar
1 1/4 cups all purpose flour
2 T cornstarch
3 T rice flour
(for the syrup)
2 t arrowroot powder
2 T water
freshly squeezed juice of 1 orange
[how to make]
*Preheat the oven to 375 degrees.
*Put the rhubarb in an ovenproof dish and sprinkle with 1/3 cup of the sugar.
*Cover with foil and roast in the preheated oven for about 15 minutes.
*Remove the rhubarb from the oven and strain it, reserving the juices for later. Set aside. Leave the oven on.
(for the base)
*Put the ingredients into a mixing bowl and rub together using your fingertips to form a paste.
*Knead gently into a smooth ball of dough.
(Alternatively, blend the ingredients in a food processor to form a smooth dough.)
*roll it out on a lightly floured surface into a circle a little larger than the pan.
*Using your rolling pin to help lift it, transfer the dough to the tart pan.
*Gently press it in and trim away any overhanging edges.
*Line the pastry with baking parchment and fill with baking beans.
*Blind bake in the preheated oven for 15 to 20 minutes.
*Take out the oven, then remove the parchment and baking beans and leave to cool.
*When cool, line the sides of the tart pan with strips of baking parchment about 2" high.
(for the filling)
*Beat together the butter, remaining sugar, mascarpone, flour and orange zest in a large bowl.
*Add the egg yolks and cream.
*Beat to a creamy consistency and set aside.
*Put the egg whites into a very clean bowl and use an electric whisk to beat ion Haigh speed until soft peaks form.
*whisk the egg whites into the mascarpone mixture, then spoon into the tart case.
*Scatter over the roasted rhubarb and bake in the preheated oven for 40 to 45 minutes or until the filling is set but with a slight wobble.
(for the syrup)
*Stir together the arrowroot and the water in a cup.
*Put the reserved rhubarb juice and the orange juice into a saucepan and bring to the boil.
*Remove from the heat and gradually stir in the arrowroot until the syrup is slightly thickened.(The syrup will thicken further as it cools.)
*Serve the tart warm with the syrup poured on top.
-makes 8 to 10-
Note: This recipe was found in "Rustic Fruit Desserts".
Labels: rhubarb mascarpone tart recipe, Rhubarb Tart recipe, tart recipe
9/11/2013
Rhubarb Cheesecake Tart
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" from the rim with this mixture.
*Bake in the preheated oven for 20~25 minutes, or until the cheese filling puffs a bit and is just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" from the rim with this mixture.
*Bake in the preheated oven for 20~25 minutes, or until the cheese filling puffs a bit and is just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
Labels: cheesecake recipe, Cheesecake Tart recipe, Fruit Tart recipe, Rhubarb Cheesecake Tart recipe, Rhubarb Tart recipe
