Rhubarb Brûlée Tart
with Courvoisier VS Cognac
Serves 10-12
Ingredients
- 1 x 25cm sweet shortcrust pastry case
- 300g fresh stewed rhubarb, sweetened & flavoured with a little ginger to taste
For the cassonade:
- 150g caster sugar
- 30g flaked almonds
For the custard:
- 400ml thick double cream
- 4 large egg yolks
- 75g caster sugar
- 1 leaf gelatine, softened in water
- 55ml Courvoisier VS Cognac @ 60% abv
Method
- Spread the rhubarb compote over the base of the pastry case.
- Place cream in a pan & bring to just boiling.
- Whisk together egg yolks & caster sugar. Pour over cream stirring continuously.
- Pour back into pan and, over a very gentle heat, bring almost to the boil, stirring until just beginning to thicken.
- Stir in softened gelatine until dissolved. Cool slightly then stir in the Cognac.
- Strain the custard onto the pastry case. Refrigerate until set.
For the Cassonade:
- Place sugar in a pan over a low heat. Add almonds when syrup begins to brown. Cook for 30 secs until light golden.
- Pour mixture onto lightly greased baking tray. Leave to cool and solidify. Break into pieces and process to a fine sandy texture.
- Sprinkle cassonade about 1mm thick over custard. Grill under a high heat for 30 secs or blow torch until golden. Refrigerate for 1 hour before serving.
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