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

00. Matt Tebbutt recipe template

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