Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Name: Roasted Strawberry-Rhubarb Tart with Mascarpone Cream
Ingredients: 1 lb. rhubarb, leaves removed, sliced crosswise into 1-inch pieces; 1 lb. fresh strawberries, stemmed and quartered; 3⁄4 cup plus 2 Tbsp. sugar, divided; 1 tbsp. finely grated orange zest; 1 tbsp. orange juice; 1 tsp. potato starch; pinches of kosher salt; 1⁄2 cup (4 oz.) mascarpone; 1⁄2 cup (4 oz.) heavy cream; 1⁄2 vanilla bean, split, seeds scraped with knife; 2 tbsp. vegetable oil; 2 tbsp. plus 1½ tsp. honey; 1 tbsp. plus ½ tsp. maple syrup; 3⁄4 tsp. ground cinnamon; 1⁄4 tsp. freshly ground cardamom; 1⁄4 tsp. kosher salt; 2 1⁄2 sheets (3 oz.) matzo, broken into ½-in. pieces; 1⁄4 cup (1¼ oz.) pistachios, finely chopped; 1⁄4 cup (½ oz.) large unsweetened coconut flakes; 1⁄4 cup (2½ oz.) sweetened, flaked coconut; 3 tbsp. unsalted butter, melted

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Strawberry-rhubarb compote and creamy mascarpone fill a crunchy coconut-pistachio-matzo crust in a pretty springtime tart, perfect for Passover, or any festive occasion.

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