Rhubarb-strawberry tart with mascarpone and white chocolate

Preheat the oven to 180°C. Wash the rhubarb (you don't need to peel red rhubarb), remove the ends, and cut it into pieces. Line a baking sheet with parchment paper and arrange the rhubarb on it. Cut 1 vanilla pod lengthwise, scrape out the seeds, and mix them with the brown sugar. Sprinkle the rhubarb with the sugar and add the scraped vanilla pods. Bake for about 30 minutes in the oven. Check if the rhubarb is tender and then remove it from the oven. Let it cool in a colander.

Line a tart pan with the dough, without removing the parchment paper, and poke holes in it with a fork. Cover the dough with a sheet of parchment paper and place a layer of baking beads on top (or baking beans, chickpeas, etc.). Bake for 20 minutes in the oven (simultaneously with the rhubarb and after the rhubarb) at 180°C. Remove the parchment paper and the beads and bake for another 5 minutes. Take out of the oven and let cool.

Bring the white chocolate to room temperature and cut it into shavings with a vegetable peeler.

Cut 1 vanilla pod lengthwise, scrape out the seeds, and mix them with the mascarpone, agave syrup, 1 tbsp finely grated orange zest, and the juice of 0.5 orange. Lightly whip the cream to yogurt thickness and fold it into the mascarpone.

Cut the strawberries in half and distribute them over the tart base. Place the drained rhubarb on top and press down lightly. Completely cover the tart with the cream and sprinkle it with the chocolate shavings. Dust with powdered sugar, finish with flowers, and serve.