- 1/4 cup plain flour
- 2 tablespoons light brown sugar
- 50g hazelnuts
- 3 heaped tablespoons mascarpone cheese
- 1 teaspoon vanilla bean paste
- 2 teaspoons Frangelico liqueur
- 8 stalks fresh rhubarb, chopped into 2.5cm/1″ pieces
- 3 tablespoons caster sugar
- Pre-rolled vanilla bean/sweet shortcrust pastry
- Pre-heat oven to 200˚C (392˚F).
- Butter 4 individual non-stick tartlet tins (the ones I used measured 12.7cm/5″ round) and line with pre-rolled pastry. Place a small sheet of non-stick baking parchment into each then fill with baking beads or something heavy like rice or coins and blind-bake for 15 minutes in pre-heated oven before removing paper/rice etc. then baking for a further 5 minutes. Remove pastry cases from oven and allow to cool slightly.
- Scatter hazelnuts onto a baking tray and toast for 10-15 minutes then remove from oven and blitz to a fine/medium sandy texture in a food processor, or chop by hand.
- Combine flour, brown sugar, Mascarpone, vanilla bean paste, and Frangelico along with the ground hazelnuts in a bowl and stir thoroughly to combine into a thick paste.
- Place chopped rhubarb and caster sugar into a medium-sized saucepan and bring to a simmer over medium heat for 2-3 minutes. Remove from heat and strain juices into a bowl through a strainer, retaining both stewed fruit and liquid. Return the latter to the pan and continue simmer over medium-high heat until reduced by 3/4 and you are left with a very thick, glossy syrup.
- Spoon a heaped tablespoon of hazelnut paste into each tartlet case and smooth over base, repeat with other cases and paste then top with stewed rhubarb.
- Bake for 30 minutes or until pastry is golden and rhubarb fully cooked.
- To serve brush top of tartlets with reduced rhubarb syrup and serve warm with cream.