No-Bake Rhubarb Mascarpone Tart

by Caren McSherry

I love a no-bake recipe as it makes life just that little bit easier in the kitchen. The crust takes a departure from baking it to simply chilling it. Give this a go – BCfresh rhubarb, luscious mascarpone cheese, and comes together in no time at all.

Crust Ingredients:

150g ginger cookies
125g unsalted butter, melted

Rhubarb Compote Ingredients:

4 cups BCfresh rhubarb, strung and chopped
½ cup sugar
¼ cup orange juice

Filling Ingredients:

350g mascarpone cheese, room temperature
2 tsp vanilla paste
1/3 cup icing sugar

Garnish Ingredients:

Toasted pecans, chopped
Caramel sauce

Method:

1. CRUST: Place the cookies in the bowl of a food processor and pulse until they are finely ground. Transfer to a bowl, pour in the melted butter and mix to incorporate. Then, press the mixture evenly into an 8-inch round of 10-inch rectangular removable-bottom tart pan and chill for 1 hour.
2. RHUBARB COMPOTE: Place the rhubarb, orange juice, and sugar in a stainless-steel pot and simmer for about 10 minutes, until the sugar dissolves and the rhubarb breaks down but is not mush. Taste for sweetness, as rhubarb can be very sour. Allow to cool.
3. FILLING: While the crust is chilling, whip together the cheese, sugar, and vanilla. Spread evenly over the tart shell. Once the compote is cool, spread on top of the cheese. If it is quite liquid, just take the rhubarb and leave the liquid behind.
Top with toasted chopped pecans and a drizzle of caramel sauce.