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Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Makes 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

To make the candied rhubarb

  • 1 stick pink rhubarb, very thinly sliced 8cm lengths
  • 50g/1¾oz caster sugar

For the sour rhubarb sorbet

  • 70g/2½oz caster sugar
  • 350g/12oz green rhubarb
  • 1 lemon, juice only

For the goats’ cheese mousse tarts

  • 250g/9oz soft goats’ cheese, plus extra for serving
  • 70g/2½oz mascarpone
  • 100g/3½oz cream cheese
  • 150ml/5fl oz double cream
  • pinch salt
  • ½ lemon, juice only
  • 2 x 10cm blind baked or shop bought savoury tart cases

For the rhubarb chutney

  • 500g/1lb 2oz rhubarb, roughly chopped
  • 2 Bramley apples, peeled and roughly chopped
  • 330g/11½oz soft brown sugar
  • 1 onion, roughly chopped
  • 250ml/9fl oz cider vinegar
  • 1 tbsp wholegrain mustard
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1 tsp salt

Method

  1. Preheat the oven to 110C/90C Fan/Gas ¼ and line a baking tray with baking paper.

  2. To make the candied rhubarb, lay the rhubarb strips on the prepared baking tray.

  3. Heat the sugar and 50ml/2fl oz water together in a pan and stir until dissolved. Brush the sugar syrup over the rhubarb strips to coat both sides, then place in the oven for 3–4 hours to harden and dry out.

  4. To make the sour rhubarb sorbet, place the sugar and 70ml/2½fl oz water in a saucepan and heat over a medium heat, stirring until the sugar has dissolved.

  5. Blend the green rhubarb in a food processor or blender until smooth, then pass through a sieve into a bowl. Add the sugar syrup and lemon juice to taste, then transfer to an ice cream maker and freeze according to machine instructions.

  6. To make the goats’ cheese mousse, mix 170g/6oz of the goats’ cheese with all the other ingredients together in a bowl. Spoon into a piping bag and place in the fridge.

  7. Wrap the remaining goats’ cheese in cling film and place in the freezer.

  8. To make the rhubarb chutney, place all the ingredients in a saucepan, bring to the boil, then reduce the heat to a simmer and cook for 1–2 hours, or until thickened.

  9. To serve, spoon some of the chutney into the base of the tart case, then pipe over some goats’ cheese mousse. Spoon over some of the chutney liquor.

  10. Place the tart on a plate and serve with a ball of the sorbet alongside and some finely grated frozen goats’ cheese over the top. Garnish with the candied rhubarb.

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