Carolyn Robb's rhubarb and white chocolate tartlets recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Carolyn Robb’ s rhubarb and white chocolate tartlets recipe By You Magazine - May 29, 2022 In this recipe, thin, crisp, golden filo pastry shells are filled with unctuous white-chocolate vanilla mousse and topped with tart rhubarb – a heavenly marriage of crunchy, creamy and tangy. Harry and Meghan served rhubarb tartlets at their wedding, which recalled a little taste of Harry’s childhood and the wonderful rhubarb grown at Highgrove. John Kernick MAKES 12 TARTLETS 4 rhubarb stalks 3 tbsp water 50g caster sugar 4 large sheets filo pastry, thawed according to package directions if frozen Flour, for dusting 3 tbsp butter, melted FOR THE MOUSSE 300g white chocolate, chopped 250g plain Greek yogurt 1 tsp pure vanilla extract FOR THE DECORATION 12 raspberries 12 small white edible flowers, such as camomile Preheat the oven to 180C/160C fan/gas 4. Place 12 x 7.5cm fluted round tartlet moulds or a 12-cup standard muffin tin on a baking tray. To prepare the rhubarb, trim off both ends of each stalk. If the stalks seem fibrous, peel them. (Rhubarb at the height of the season is usually tender enough not to need peeling.) Cut the stalks on the diagonal into 2.5cm lengths. The pieces will have a lozenge shape. Transfer the rhubarb slices to a baking dish just large enough to hold them in a single layer. Add the water to the dish then sprinkle the sugar over the rhubarb. Cover the dish with aluminium foil. Bake the rhubarb for about 15 minutes until tender when pierced with a fork. Remove from the oven, uncover and leave to cool completely. To make the tartlets, lay a filo sheet on a lightly floured work surface, keeping the other sheets covered with clingfilm to prevent them drying out. Lightly brush the entire sheet with some of the butter. Lay a second sheet on top, then lightly brush the top sheet with butter. Cut the layered sheets into 6 x 13cm squares. Line 6 of the tartlet moulds with a filo square, pressing the filo down firmly on to the base. Trim the edges where necessary so the pastry does not extend above the rim. Repeat with the remaining 2 filo sheets to line the remaining 6 tartlet moulds. Bake the tartlet shells for 10-12 minutes until golden. Leave to cool completely on the tray on a wire rack, then carefully remove them from the moulds. To make the mousse, put the chocolate into a heatproof medium bowl over (but not touching) barely simmering water in a saucepan and heat, stirring occasionally, until the chocolate melts and is smooth. (Alternatively, heat in a microwave.) Remove from over the heat and leave to cool. Using a balloon whisk, gradually whisk the yogurt into the chocolate. The mixture may initially curdle, but as you continue adding the yogurt, it will become smooth and thick. Whisk in the vanilla. To finish, spoon the mousse into the tartlet shells, dividing it evenly. Drain the rhubarb well and arrange pieces on top of each tartlet, finishing with a raspberry and a flower. Serve within a couple of hours, as the pastry softens if left any longer. Buy the book Our recipes are taken from Tea at the Palace: 50 Delicious Recipes for Afternoon Tea by Carolyn Robb (White Lion Publishing, £14.99). To order a copy for £12.74 until 13 June go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved