So I take it looking for a perfect dessert.

That's beautiful, delicious and so quick.

Well let me tell you my rhubarb tart is gonna really up the ante on your typical dessert, especially at home, but I do have a confession to make.

It may take a little longer than 10 minutes.

Oscar pan down, please, puff pastry.

This is store bought puff pastry, don't be worried about.

It's really good.

And so simple.

We haven't got puff pastry.

Short crust is equally as good.

Beautiful Marcy power and that's the sort of fast track substitute to making a friend, Japan, lovely forced rhubarb delicious from Yorkshire blood, orange liver, honey, mascarpone, cream cheese, almonds, a little bit of butter and egg and that should make the perfect part.

Right, let's have 10 minutes maybe plus one or two on the clock, please.

Right first off, take the back of your knife and just go down about a centimeter in.

And what this does, it's sort of literally start to lift up the outside of these little rolled parcels of puff pastry.

Now, like I said, this was store bought and what we're doing here is creating this little line, okay, and that will give you a sort of edge, will give you a lift.

And so when it cooks in the oven it's sort of crazy little moat that keeps the juices in and more importantly, okay, it helps to create an edge on your tart.

Okay, now you can go fancy and go along and sort of lift it up that there, it's fine.

Now the rhubarb, Okay, look at the size of that gap there and slice there through.

Okay, And literally one stick for today should be sufficient.

And the beauty of these is that they are so sort of cheap, cheerful.

You see rhubarb everywhere, especially across the summer and boy is in abundance.

I don't like peeling it because all that flavor is in the skin growing up with rhubarb.

It was literally rhubarb, crumble rhubarb pie, you name it, we had it now line these up from there, take your brush and just lightly egg wash the outside of that puff pastry that's gonna give it okay, very nice glaze.

Okay and you'll see the difference, especially When they cook in 10 minutes.

Okay, it's quite thin.

The pastry, it's already rolled out.

That's how practical and easy these tarts are.

They're very easy for a sunday brunch, sort of pick me up dessert straight after.

Pretty impressive when they come out now from the blaze.

Your only, that gives that sort of royal texture to the puff pastry.

Now with a master plan.

Take your box grater, get the small side of the grater and just go straight down.

Be careful.

It does stick.

I've frozen bye Marcy plan and so it's like a solid block and that helps to sort of create a lot easier.

Shards.

Okay and you'll see as I start to grate it sort of crumbles quickly, which is nice.

That's what we want.

And all we do now is just get that very quickly and sort of line the top of that.

Okay, from the spread that out, it almost looks like sort of grated cheese.

But what it does, it gives a really nice sort of great and it's sort of coats the town usefully break it up so they're all clumped together again, the more move it around so it separates what?

No, Sprinkle that gun down and lightly put it on there.

So yes, that too, I don't mind going over 10 minutes, especially for dessert.

And let's be honest, it's very hard to get a seriously good dessert done in 10 minutes.

But this is gonna be close.

Let me tell you from there.

Master Favorite little bit of support.

Sprinkle sugar over there, you can see we start to layer up that kind of pastry.

Like I said, short crust is just as good a puff pastry gives the group and longest now for the rhubarb.

Right, start layering, he's in now, okay, and just run down the side and make sure it sits within that box.

Okay, peaceful when they get a little bit thick.

Just open them up and do the big ones in half down now.

The secret behind the marzipan is to make sure we've got that wonderful sweetness against the tartness of the rhubarb and just sit that on there, blueberries sugar on top and then what right we'll take the sugar goes on top and that gives that nice sort of sweet, sugary effect, especially the tartness of the rhubarb.

Then we go and literally They're gonna take about eight or 9 minutes right there in.

How do you feel that time?

Let's get those almonds and let's make the glaze panel for the almonds.

Okay, I want to toast these almonds.

They're so tasty when you toast them, but I want to make them a little bit more sort of extra special dry pan.

Okay, flatten them out and literally just lightly season them.

So it's sort of almost like a sort of toasted salty almond that sits on top in this pan.

We're gonna make a beautiful glaze the secret here.

Let's start off with a bit of honey.

Okay, and then we use that blood orange and this will really help Four, nice place to go on the, on top of that rhubarb.

So bring that honey to the boil.

Okay, squeeze, squeeze squeeze, beautiful honey and blood orange glaze that goes on top of the rhubarb sits brilliantly.

Okay from there, I'm gonna get my zest above the orange I was in and then we're gonna sort of almost flavor that with the actual blood orange little segments here.

I've got my mascarpone cream cheese, which gives that nice sort of added silkie finished that rhubarb tart.

Okay, in in in now and turn that around, take all those bits out there, Look at that.

Beautiful flavor.

Nice almonds get nice and toasted and with the salt on there.

They sort of, they sort of smell almost like a sort of salted almonds.

Really nice flavor from there.

Top and tail.

Find the base, find the top very carefully go around and literally take off that pitch.

Yeah, tart from the oven.

The color blood oranges will be eating almonds.

Look at that now.

Mm Beautiful beauty four onto a plate.

Hello please.

seven minutes gone.

Always come out and then look from here, continue going all the way around and look, I'm gonna do this now over that.

Okay, turn that upside down.

No, it's unfair to be penalized for the time in the other, but the actual prep time.

Trust me, there's less For 10 minutes.

Take these little segments to win.

It's these little sort of guided segments goes in.

I want half the juice in there.

Okay.

And half the juice in the mascarpone cream cheese.

Look at the color of that.

So beautiful.

Now wash your hands, check my tarts, mm hmm.

She started to rise.

She started to rise from there.

Give that a little beat.

Good luck little bit of juice.

We've got that.

Really nice zest.

That's a lovely way of finishing dessert.

So good.

My existing there that helps the color of the cream.

Okay, so we've got the nice tartness of the mascarpone and then we've got the beautiful vibrant glaze, blood orange glaze that sits on top of that rhubarb.

It gives that nice sort of sweetness to the tartness of the rhubarb.

Shake all that in there.

Beautiful, nice mix.

Mix, mix and that's ready when a criminal that on the side of the plate using a really nice hot spoon so we can lift this thing up.

Right, time for a cup of tea while I wait for my tart dough come only faithful.

This is the worst thing about being a chef waiting.

Yes.

Right now, take a look at these babies.

Come on 60 seconds.

Little glaze, little glaze, little glaze, little glaze.

Here we go.

So take that glaze over and use the back of the spoon and glaze boy, they smell delicious.

Even cold.

That's delicious.

Right, put those little segments in there, lift that up.

No.

Yeah.

And then look, how do we lift that?

How do we literally just Yes, yes, yes, stop rushing.

And then from there, Lift that up, let's use this one here.

1st a few nuts with nuts on there and then confess.

Yes, beautiful, amazing, evolve in 12 minutes to all of you.

Thank you for watching Ramsay intent.

If I went too quick.

I apologize, but slow it down now, don't forget to pick up Ramsey intent cookbook inspired by this series.

And trust me, you're gonna come out on much better chef.