Method

• Pre-heat oven to 200˚C
• Butter 4 individual non-stick tartlet tins (or 1 non-stick tart tin) and line with pre-rolled pastry
• Place a small sheet of non-stick baking parchment into each then fill with baking beads or something heavy like rice or coins and blind-bake for 15 minutes in pre-heated oven before removing paper/rice etc
• Bake for a further 5 minutes
• Remove pastry cases from oven and allow to cool slightly
• Scatter hazelnuts onto a baking tray and toast for 10-15 minutes then remove from oven and blitz to a fine/medium sandy texture in a food processor, or chop by hand
• Combine flour, brown sugar,mascarpone, vanilla bean paste, and Frangelico along with the ground hazelnuts in a bowl and stir thoroughly to combine into a thick paste
• Place chopped rhubarb and caster sugar into a medium-sized saucepan and bring to a simmer over medium heat for 2-3 minutes
• Remove from heat and strain juices into a bowl through a strainer, retaining both stewed fruit and liquid
• Return the juice to the pan and continue simmer over medium-high heat until reduced by 3/4 and you are left with a very thick, glossy syrup
• Spoon a heaped tablespoon of hazelnut paste into each tartlet case and smooth over base, repeat with other cases and paste then top with stewed rhubarb
• Bake for 30 minutes or until pastry is golden and rhubarb fully cooked
• To serve brush top of tartlets with reduced rhubarb syrup and serve warm with cream