Strawberry-Rhubarb Tart with Banyuls Sorbet
Pastry Chef Ernie Quinones of Mantra – Boston, MA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

Sugar Dough
• 1 pound sweet (unsalted) butter, at room temperature
• 1 ¼ cups granulated sugar
• 2 eggs
• 4 cups all purpose flour
• Pinch of salt
• ½ teaspoon vanilla extract

Strawberry-Rhubarb Filling
• 1 cup diced fresh strawberries
• 1 cup diced rhubarb
• 2 teaspoons ground cinnamon
• 2 Tablespoons granulated sugar
• 1 cup mascarpone cheese
• ¼ cup confectioner’s sugar

Banyuls Sorbet
• 2 cups Banyuls wine
• 2 cups granulated sugar
• 4 cups water

Method:

For the sugar dough:
Preheat the oven to 325 degrees Fahrenheit.

Cream the butter and sugar in a standing mixer fitted with the paddle attachment, until the butter is light and fluffy in appearance. Add eggs one at a time to the mixture, mixing well after each. Add the flour and slowly mix until just incorporated. Remove the dough from the mixer, and wrap up tighlty in plastic wrap. Freeze for 1 hour. On a well floured surface, roll out the chilled dough to 1/8” thickness. With a 2” round cookie cutter, cut rounds out of the dough. Bake the rounds on a baking sheet for 10 minutes, or until golden brown.

For the filling:
Whisk together the mascarpone and confectioner’s sugar in a mixing bowl. Once well combined, place the bowl in the refrigerator to chill until use.

In a small bowl toss the rhubarb with the cinnamon and sugar. In a sauté pan over medium-high heat, sauté the rhubarb until soft. Remove the rhubarb from the heat, and allow it to cool. Once cool, add the diced strawberries.

For the Banyuls sorbet:
Bring the Banyuls wine, sugar and water to a boil in a large pot. Once boiling, remove from heat. Pour it into a shallow pan, and place the pan in the freezer. Stir it every 30 minutes until frozen.

For assembly:
Place a sugar cookie in the center of a serving plate. Using a pastry bag and tip, pipe a mound of the mascarpone on top of the sugar cookie. Spoon a bit of the strawberry-rhubarb mixture on the mascarpone, and place a small scoop of the sorbet on top. Serve immediately.