Ingredients 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.