- 1 sheet puff pastry
- 4 large stalks rhubarb, cut into 3 inch lengths
- 3 tbsp runny honey
- 200g mascarpone
- ½ inch ginger, peeled and finely grated
- 2-3 tablespoons brown sugar
- 1 teaspoon vanilla bean paste or seeds from one vanilla bean
Preheat oven to 180°C fan bake. Line an oven tray with baking paper.
Cut pastry sheet in half so you have two rectangles and place on prepared tray.
Cut rhubarb pieces in half lengthways. Lay rhubarb pieces, flat side down, along the length of the pastry rectangles.
Drizzle with honey. Bake for 15-20 minutes, or until the pastry is puffed and golden. Cut into 4 or 6 pieces.
Mix mascarpone, ginger, brown sugar and vanilla together. Serve tarts with the mascarpone on the side.