Delicate fruit tart with vanilla and rum chibouste - recipe

Delicate fruit tart with vanilla and rum chibouste

  • Prepare

  • Serves
    4

  • Skill
    Advanced

4.6

Ingredients

For the pastry

For the fruit filling

For the chiboust

For the meringue

For the decoration

Find similar in:

Recipe , Apple , Fruit , Tart , Rum , Vanilla 2 , Eric lanlard , Sultana , Walnuts , Calvados , Chibouste
  1. 1

    Melt the butter in a shallow pan with the light muscovado sugar. Add the apple cubes and pan fry them until golden in colour, but still crunchy. Stir in the walnuts, sultanas and then the calvados. Flambé and then leave to cool.

    For this step you'll need:

    • 50g Butter (unsalted)
    • 100g Unrefined light muscovado sugar
    • 4 Apple(s) tinned mini cherry apples
    • 100g Walnuts chopped and roasted
    • 75g Sultanas golden
    • 2 tbsp Calvados
  2. 2

    To make the vanilla and rum chibouste, make a creme patisserie by bringing the milk and vanilla to the boil in a saucepan.

    For this step you'll need:

    • 350ml Milk (whole)
    • 1tsp Vanilla extract
  3. 3

    Prepare the gelatine leaves by soaking in cold water.

    For this step you'll need:

    • 3 Gelatine leaves
  4. 4

    In a separate bowl mix together the yolks and sugar well. Mix in the cornflour. Pour in half the hot milk and then pour the whole mixture back into the pan. Boil for a further 2 minutes, stirring continuously.  Add the drained gelatine to the hot cream until it is dissolved. Finally, add the rum, then set aside whilst you make the meringue.

    For this step you'll need:

    • 6 Egg yolk(s) (free range)
    • 360g Unrefined golden caster sugar
    • 35g Cornflour
    • 1 tbsp Dark rum
  5. 5

    To make the meringue, heat the water, sugar and glucose to 120°C in a saucepan. In the meantime whisk the whites into a soft peak. Once the hot mixture reaches 120°C, pour into the whites, ensuring you continue to whisk. Take off the heat and when cool, fold in the meringue to the warm creme patisserie.

    For this step you'll need:

    • 80ml Water
    • 360g Unrefined golden caster sugar
    • 30g Glucose syrup
    • 6 Egg white(s) (free range)
  6. 6

    Fill 4 x 10cm diameter round mousse rings with the chibouste and freeze.

  7. 7

    Brush the inside of each tart with the melted cocoa butter. Then fill each tart with the apple filling right to the top. Remove the frozen chibouste discs from their moulds and dust generously with icing sugar. Using a chef’s blow torch, lightly caramelise the top of the frozen chibousts. Place on top of the apple filling. Place each mini apple on top of each tart before serving.

    For this step you'll need:

    • 25g Cocoa butter melted
    • 4 Apple(s) tinned mini cherry apples

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