RHUBARB ANDWHITE CHOCOLATE TARTLETS
Golden filo pastry shells are filled with unctuous white chocolate-vanilla mousse, topped with tart rhubarb – a heavenly marriage of crunchy, creamy and tangy.
MAKES 12 TARTLETS
● 4 rhubarb stalks
● 3 tbsp water
● 50g caster sugar
● 4 large sheets filo pastry
● 3 tbsp butter, melted
● Flour, for dusting
FOR THE MOUSSE
● 300g white chocolate, chopped
● 250g plain Greek yogurt
● 1 tsp pure vanilla extract
FOR THE DECORATION
● 12 raspberries
● 12 small edible flowers, such as chamomile
Preheat the oven to 180°C (Gas mark 4). Place 12 fluted round 7.5cm tartlet moulds or a 12 cup muffin tin on a baking tray.
1. To prepare the rhubarb, trim off both ends of each stalk. Peel the stalks if they are fibrous. (Rhubarb at the height of the season is usually tender enough not to need peeling). Diagonally cut the stalks into 2.5cm lengths.
2. Transfer the pieces to a baking dish just large enough to hold them in a single layer. Add the water and then sprinkle the sugar over the rhubarb. Cover the dish with aluminium foil. Bake for about 15 minutes until tender when pierced with a fork. Remove from the oven, uncover and leave to cool completely.
3. To make the tartlets, lay a filo sheet on a lightly floured surface – keep the other sheets covered with cling film to prevent them from drying out. Lightly brush the sheet with butter. Lay a second sheet on top, then lightly brush the top sheet with butter. Cut the layered sheets into six squares, each measuring 13cm.
4. Line six of the tartlet moulds with a filo square.
Trim the edges if needed so the pastry does not extend above the rim. Repeat to line the remaining six moulds.
5. Bake the shells for 10–12 minutes until golden. Leave to cool completely on the tray on a wire rack, then remove from the moulds.
6. To make the mousse, put the chocolate into a heatproof bowl over (but not touching) simmering water in a pan. Stir occasionally, until the chocolate is smooth. Remove from the heat and leave to completely cool.
7. Using a balloon whisk, whisk the yoghurt into the chocolate. The mixture may curdle, but as you add more yoghurt, it will become smooth. Add the vanilla.
8. To finish, spoon equal quantities of the mousse into the shells, then arrange the drained rhubarb on the top, finishing with a raspberry and a flower. Serve within a couple of hours, as the pastry softens if left longer.