New Recipe: Royal recipe: Queen’s head chef shares ‘off the charts’ rhubarb tart

The Platinum Jubilee will celebrate the impressive seven decades the Queen has been on the throne. To mark the occasion, The One Show hosts Alex Jones and Roman Kemp presented a special episode of the BBC programme on Wednesday, February 23, sharing a variety of royal delicacies, including a special dessert fit for a Queen.

On the show, personal chef to the Queen and head chef of the Royal Household, Mark Flanagan, shared a simple recipe for royal rhubarb tarts.

Alex Jones called the sweet treats “fancy baked custards”, while Mark recommended using “forced rhubarb” as the tarts’ fillings.

Forced rhubarb is grown in sheds in the darkness, compared to the other type of rhubarb which is grown outside.

After baking the tarts with Mark, Alex described the desserts as “off the charts”.

The recipe for the royal dessert is listed below.

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For the sweet pastry:

300g plain flour

90g icing sugar

210g unsalted butter, chilled and cut into cubes

30ml chilled water

One free-range medium egg yolk

For the crème brûlée:

Four free-range egg yolks

One free-range egg

110g unrefined caster sugar

500ml double cream

One vanilla pod, split

For the rhubarb:

Three sticks Yorkshire forced pink rhubarb

100g unrefined caster sugar

200g demerara sugar

150g white chocolate



To make the sweet pastry:

First, place the flour, icing sugar and butter into a mixing bowl and begin to gently rub the butter into the other dry ingredients.

In a separate bowl, mix the egg yolk and chilled water together.

Once the butter has all been incorporated this liquid can be carefully added and mixed in, until the ingredients come together in a neat ball.

Wrap the pastry in cling film and allow to relax in the fridge for at least an hour.

To make the crème brûlée:

Preheat the oven to 120°C.

Boil the cream with the split vanilla pod in a saucepan.

Meanwhile, whisk the whole egg, egg yolks and sugar in a separate mixing bowl, and whilst whisking pour the boiled cream on to the eggs and sugar.

Pass through a sieve into a measuring jug and then pour into a shallow dish sat in a bain marie.

Next, place the bain marie in the preheated oven and cook slowly until the brûlée appears firm when gently shaken in the dish. This could take around 25 minutes.

Remove from the oven and allow to cool before storing in the fridge until required.

For the poached Yorkshire rhubarb:

Gently wash the rhubarb in chilled water to remove any soil.

Cut their tops and tails before cutting them into 4cm batons.

Place these in a shallow saucepan and lightly poach them with a splash of water and some sugar.

Remove from the heat when tender and completely cover with cling film – the residual heat will ensure the rhubarb is cooked through yet not overcooked.

To assemble:

Melt the white chocolate in a bowl over a saucepan of simmering water.

Next, carefully take a tartlet shell, brush the inside with the melted chocolate, and allow to set.

Once the chocolate has firmed, spoon a few of the rhubarb batons onto the bottom of the tartlet shell.

Remove the cooked crème brûlée from the fridge and carefully spoon the mix on top of the rhubarb, filling the tartlet all the way to the top.

Take the edge of your palette knife and level the brûlée off with the top of the tartlet.

Completely cover with an even layer of sugar and glaze this with a blow torch, or under the grill.

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