Instructions: Place flour and salt in food processor. Pulse to blend. Cut butter into small cubes, add to the processor and pulse until mixture is crumbly.

Whisk the egg and the fruit sugar together, then add to the processor and pulse until the mixture just begins to come together. Turn our onto a floured surface and knead gently into a ball. Flatten and wrap in plastic then chill for at least 30 minutes.

Roll the pastry on a lightly floured surface and line the tart moulds.

Prick the bases with a fork, then chill for 30 minutes.

Preheat the oven to 400 F. Bake the tart shells 15 minutes or until golden. Cool on a rack. Bring the granulated sugar, ginger and water to a boil in a frying pan, stirring to dissolve the sugar. Boil 1 minute.

Wash and trim the rhubarb and cut into 1x1/4-inch sticks. Add to the ginger-sugar mixture. Cover and remove from heat. Leave for 5 minutes or just until tender. Carefully remove rhubarb, then boil remaining liquid until syrupy or about 1/3 cup remains. Cool.

Blend the mascarpone cheese and cooled rhubarb juice. Fill the baked shells with the cheese mixture, then top with rhubarb.

Makes about 20 4-1/2x2-inch small tarts.

(This recipe can also make a single 9-inch tart.)

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