Rhubarb and Marmalade Tarts

Chef: Jus-Rol

Prep: 25 mins

Cook: 20 mins

Ideal for pudding or teatime. Best eaten warm. We made them in muffin tins but one large one could be made in a 23 cm/9” flan tin if preferred.

500g Jus-Rol™ All butter shortcrust pastry

1 tub mascarpone cheese

2 eggs - medium

100g caster sugar

3 tbsp orange marmalade

400g rhubarb washed, cut into small dice

Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.

Roll out pastry and use to line 12 muffin forms (you will need to re roll pastry to achieve this). Place in refrigerator whilst making filling.

Beat together the mascarpone cheese with the eggs and sugar. In a separate bowl stir the marmalade into the rhubarb.

Divide the rhubarb mixture between the muffin cases, then top with the egg and cheese mixture.

Bake for 18-20 minutes until the pastry is golden brown and the filling set.

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Serves
12

Preparation Time
25 minutes

Cooking Time
20 minutes

Main ingredients
Fruit, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Easy

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