Rhubarb brûlée tart

12 October, 2007
Following BB's visit to Courvoisier, we show how cognac can be used to add a premium edge to baked goods
Page 30 
Sweet shortcrust pastry case: 1 x 25cmFresh stewed rhubarb, sweetened, with a little ginger to taste: 300gFor the custardThick double cream: 400mlLarge egg yolks: 4Caster sugar: 75gGelatine, softened in water: 1 leafCourvoisier VS Cognac @ 60% vol: 55mlFor the cassonadeCaster sugar 150gFlaked almonds 30gMethodSpread 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 cassonade1 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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