Rhubarb, Walnut & Mascarpone Tart

Ingredients

For the base:

570 g plain flour

100 g caster sugar

340 g unsalted butter

260 g mascarpone

50 ml cold water

30 ml white vinegar

For the filling:

500 g mascarpone

3 egg yolks

100 g caster sugar

zest of 1 orange

1 bn rhubarb

To make the base:

1. Combine water and vinegar.
2. Pulse flour and sugar; add mascarpone and pulse again; add butter and pulse until small flecks of butter remain.
3. Add water mix, give a quick pulse, then bring together by hand on the bench.
4. Wrap in plastic wrap and allow to rest for at least two hours.
5. Roll dough to 2 mm thickness, rest again for an hour, then blind bake until cooked through (about 20 minutes.)

While the dough is resting, prepare the rhubarb:

1. Pre-heat oven to 150 degrees Celcius
2. Chop the rhubarb into 1 cm lengths
3. Toss the rhubarb in a bowl containing 300g caster sugar, then spread over a baking tray.
4. Cook in the oven for about 10 minutes (until softened, but not mushy)
5. Allow to cool in cooking juices.

Now for the filling:

1. Whisk together egg yolks and sugar.
2. Add orange zest, then stir in mascarpone with a wooden spoon, until the mixture is thick and smooth.
3. Place the filling in the base and leave in the fridge to firm.

To serve, drain the rhubarb and spread it over the tart, then sprinkle with roasted crushed walnuts.