A rainbow of tastes

Rhubarb tart with white chocolate We know spring is long gone and rhubarb season is over, but we could not resist temptation of not posting a Rhubarb tart recipe that we tried few month ago, while rhubarb was still in vogue. Of course, we all agree that summer is the perfect time to make colourful fruit tarts, cakes and pies. However, from time to time we need a bit of a change, that’s why we decided to post something different this week. The best time to enjoy rhubarb is without a question during spring, when is the prime season of this amazing plant.  Although rhubarb is not considered a fruit, it is used mostly for desserts and often in combination with strawberries. Usually, the stalks are cooked with sugar and used in pies, tarts, crumbles and other similar treats. A little advice: always buy rhubarb in season, when you can find crisp and firm, plump stalks with fresh green leaves and beautiful colour.  Very important to remember: the leav...

Fig Mascarpone Tart – our tribute to the passing summer 🙂 Summer is officially over! And what better way to properly say goodbye to the amazing summer and welcome the colourful fall than by making a gorgeous dessert! So, for this we chose to combine the sweetness of fresh Figs and the creaminess of Mascarpone cheese into a delicious and elegant tart: Fig Mascarpone Tart The ingredients below are for 4 small tart and 1 – 20cm tart (however you may use a 24 cm tart tin instead). Ingredients for the Sweet Tart Shell: 250 g pastry flour 125 g cold butter, cut into small pieces 1 egg 85 g icing sugar Ingredients for the Mascarpone cream: 500 g Mascaropone cheese 80 g granulated sugar 1 egg 1 egg yolk zest of 1 lemon vanilla extract lemon extract 30 ml flavoured liqueur 6 fresh figs, sliced How to make Fig Mascarpone Tart: First begin by making the sweet pastry shell: Preheat oven to  160°C and spray the tart tin with cooking spray. Set aside. ...