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–+ servings
Deliciously baked rhubarb cream tart on a wooden table

Rhubarb Cream Tart

A delightful spring dessert featuring tart rhubarb in a silky cream filling, all nestled in a buttery cardamom-scented crust, topped with crunchy pistachios.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

For the crust

  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1 ⅓ cups all-purpose flour
  • 5 tablespoons light brown sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon cardamom
  • 10 tablespoons unsalted butter, melted

For the filling

  • 8 ounces mascarpone, cold
  • 3 tablespoons honey
  • ½ unit vanilla bean, scraped or 1 teaspoon vanilla extract
  • ½ cup heavy cream, cold

For the rhubarb filling

  • 1 pound chopped rhubarb
  • ¾ cup sugar
  • 3 tablespoons water
  • 2 teaspoons orange zest

For the topping

  • ¼ cup pistachio nuts, toasted and chopped

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Lightly grease the tart pan or line the base with parchment for easy removal.
  • In a medium bowl, whisk together flour, light brown sugar, kosher salt, and cardamom.
  • Pour melted unsalted butter into the dry ingredients and mix until a dough forms. If crumbly, add 1-2 teaspoons of water.
  • Press the dough evenly into the bottom and up the sides of the tart pan. Prick the base lightly with a fork and bake for 12-15 minutes until lightly golden. Cool completely.
  • Meanwhile, in a saucepan, combine rhubarb, sugar, water, and orange zest. Cook over medium heat until the rhubarb breaks down (about 8-12 minutes). Let it cool.
  • In a chilled bowl, whisk mascarpone with honey and vanilla until smooth.
  • In another chilled bowl, whip heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture until fully incorporated.

Assembly

  • Spoon the mascarpone filling into the cooled crust and spread evenly.
  • Spoon the cooled rhubarb filling over the mascarpone and sprinkle with chopped pistachios.
  • Chill for at least 1 hour before serving.

Notes

For best whipping results, use cold mascarpone and heavy cream. Store leftovers in the refrigerator for up to 3 days. If crust softens after refrigeration, let slices sit at room temperature before serving. Avoid freezing the assembled tart.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 150mgFiber: 1gSugar: 20g
Keyword Cream Tart, Fruit Tart, Rhubarb Tart, Seasonal Baking, spring dessert
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