No Bake Rhubarb Mascarpone Tart

by Caren McSherry

The no bake should excite you as it makes your life just a bit easier in the kitchen. The crust takes a departure from baking it to simply chilling it. Give this a go, super easy and is amazing.

Crust Ingredients:

150 g ginger cookies
125 g unsalted butter, melted

Crust Method:

1. Place the cookies in the bowl of a food processor and pulse until they are ground fine.
2. Transfer to a bowl, pour in the melted butter and mix to incorporate. Then press the mixture evenly into an 8 inch round or 10 inch rectangular removable bottom tart pan and chill for 1 hour.

Filling Ingredients:

350 g Mascarpone Cheese (room temperature)
1/3 cup icing sugar
2 teaspoons vanilla paste

Filling Method:

1. While the crust is chilling whip together the cheese, sugar and vanilla, then spread evenly over the tart shell.
2. Once the compote is cool, spread on top of the cheese. If it is quite liquidy just take the rhubarb and leave the liquid behind.
3. Top with toasted chopped pecans and a drizzle of caramel sauce.

Rhubarb Compote Ingredients:

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

Rhubarb Compote Method:

1. Place the rhubarb, orange juice and sugar in a stainless pot and simmer for about 10 minutes, until the sugar is dissolved and the rhubarb breaks down but is not mush.
2. Taste for sweetness as rhubarb can be very sour. Cool.

Copyright © Caren McSherry 2018

Filed Under: rhubarb, tart, mascarpone,no bake,dessert,