Rhubarb & White Chocolate-Mascarpone Tart


Have you ever had pepper in a dessert? Yes, pepper. It is a dream. I’ve been wanting to find a way to incorporate it with fruit and what better way to do so than with a simple tart?

This baby is the result of a lazy Sunday cook-off with my good friend Chloë from Nibsetc. Our fusion of ideas (and greediness) gave this deliciously rich roasted rhubarb sprinkled with a touch of long-grain pepper for a little extra kick, over silky sweet white chocolate and mascarpone cream. The base, we got from Hemsley & Hemsley: a gorgeous 100% gluten-free almond tart crust. We are so so happy with this recipe and hope you will be too!


For the Tart Base (Recipe adapted from Hemsley & Hemsley):

200g ground almonds

1/2 tsp salt

1/4 tsp bicarbonate of soda

3/4 tbsp honey

15g butter, cold

1 egg

For the White Chocolate-Mascarpone Cream:

100g white chocolate, we highly recomment Lindt

170g mascarpone

1 tsp lemon juice

Sugar (optional)

For the Rhubarb:

3 thin rhubarb stalks

1-2 tbsp sugar

1 long-grain pepper


Preheat the oven to 180°C.

Mix the almonds with the salt, the bicarbonate of soda and the honey. Cut the cold butter in small dice and drop in the dry mix. Rub the butter into the dries with your fingers until you get a sandy texture. Once it’s even, add the beaten egg and mix through until a dough is formed. Knead until smooth and put in the fridge to set for about 20 minutes. For a more rustic look (like we did), you could also directly push the dough into a tart tin and leave it to set in the fridge.

If you’ve chosen the first option, once the dough is set, roll it out between paper to about 3mm thick and line your chosen tin. Pop it back in the fridge 5-10 minutes, then bake it until golden-brown about 15 minutes.

Wash the rhubarb and cut it to the size you want. Sprinkle it with sugar and grated long-grain pepper and pop it in the oven for about 20 minutes or until caramelised and bubbly. Take out to cool down.

To make the cream, melt the white chocolate over a bain-marie, then let cool down before you add the mascarpone (or it might split with the heat). Once cool enough, gradually fold in the mascarpone. It’ll stiffen up at first, then go smooth, then split, but you’ve just got to keep adding more and it will smoothen out again. Finish with lemon juice to taste and sugar if you prefer it sweeter.

When everything is cooled down, fill the pastry base with the cream and top with the rhubarb. Sprinkle some more pepper over and dig in!