Rhubarb & Gin tart

40 Mins
6 people


  • 9 oz fresh young rhubarb (leaves removed, washed, dried and cut to fit tart bases)
  • 1 tbsp demerara sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 11 ½ oz ready-rolled puff pastry sheet
  • 1 egg, beaten
  • 2 tbsp Rhubarb & Gin Chutney
  • 4 heaped dessertspoons of mascarpone cheese
  • 1 oz natural shelled pistachios, finely chopped

Give afternoon tea – or dessert – a Snowdonia Cheese twist with this irresistible rhubarb tart recipe. Deliciously sweet and zingy, it’s created with fresh rhubarb and our own Rhubarb & Gin Chutney. Serve it with a generous spoonful of mascarpone and a sprinkling of pistachio nuts as a finishing touch.


  • Preheat the oven to gas mark 6.
  • Mix rhubarb, sugar, cinnamon and ginger in a bowl until evenly coated.
  • Cut pastry into four rounds and place on a baking tray. Pinch pastry around the edge and brush with beaten egg.
  • Place rhubarb on each tart, leaving a crust around the edge.
  • Bake for 20 minutes until the pastry is puffed.
  • Spoon the Rhubarb & Gin Chutney over each tart and bake for 5 minutes until golden brown.
  • Place a dessertspoon of mascarpone on each tart, sprinkle over the pistachio nuts and serve immediately.