Late March, April and May are the best months for rhubarb and we have plenty of local grown in the shops. Together with just a few other ingredients you can make these delightful creamy, sweet-sharp tarts. You'll find the pastry packs in our freezer.

Ingredients - makes 6 375g pack of Dorset Pastry Co puff pastry 1 egg, beaten 3 tbsp Galbani mascarpone 3 tbsp Traidcraft muscovado sugar 6 sticks of rhubarb 284ml Riverford Organic Dairy double cream 1-2 tbsp Billingtons icing sugar + icing sugar to dust

Method

Preheat the oven to 230°C
Mix the mascarpone with muscovado into a creamy paste. Wash, trim and dry the rhubarb. Cut into 8cm lengths and cut these into 5mm matchsticks.

Cut the rolled pastry into 6 x 10cm squares and arrange on an oven tray. With a sharp knife cut an inner square, to make a 1cm border around the tart - cut only through the surface of the pastry - and brush with beaten egg. Cook for 4-5 minutes then remove from the oven, lift away the inner square (so now you have a large vol-au-vent case). Divide the sweetened mascarpone between the tarts and spoon into the centre, arrange rhubarb over the cream and dust liberally with icing sugar. Transfer to the oven for a further 15 minutes or until the pastry is deep golden brown. Cool on a wire rack.

Whisk double cream with a tablespoon of icing sugar until light and with peaks. Serve the tarts warm, dredged with a little more icing sugar and with a generous spoon of chantilly cream.