Rhubarb brûlée tart

Sweet shortcrust pastry case: 1 x 25cm

Fresh stewed rhubarb, sweetened, with a little ginger to taste: 300g

For the custard

Thick double cream: 400ml

Large egg yolks: 4

Caster sugar: 75g

Gelatine, softened in water: 1 leaf

Courvoisier VS Cognac @ 60% vol: 55ml

For the cassonade

Caster sugar 150g

Flaked almonds 30g

Method

Spread the rhubarb compôte over the base of the pastry case.

To make the custard

1 Place cream in a pan and bring to the boil.

2 Whisk together the egg yolks and caster sugar. Pour over the cream, stirring continuously.

3 Pour back into the pan and, over a very gentle heat, bring almost to the boil, stirring until begins to thicken.

4 Stir in the softened gelatine until dissolved.

5 Cool slightly, then stir in the cognac.

6 Strain the custard onto the pastry case. Refrigerate until set.

For the cassonade

1 Place the sugar in a pan over a low heat.

2 Add the almonds when the syrup begins to brown. Cook for 30 seconds until light golden.

3 Pour the mixture on to a lightly greased baking tray. Leave to cool and solidify. Break into pieces and then process to a fine sandy texture.

4 Sprinkle the cassonade about 1mm thick over the custard. Grill under a high heat for 30 seconds or blow-torch until golden.

5 Refrigerate for 1 hour before serving.

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