Recipe Card

Rhubarb and Marmalade Tarts


  • 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

Equipment required

  • Rolling Pin
  • Pastry cutters
  • 12 Hole Tart Tin
  • 2 mixing bowls
  • Whisk


  1. Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  2. 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.
  3. Beat together the mascarpone cheese with the eggs and sugar. In a separate bowl stir the marmalade into the rhubarb.
  4. Divide the rhubarb mixture between the muffin cases, then top with the egg and cheese mixture.
  5. Bake for 18-20 minutes until the pastry is golden brown and the filling set.

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