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Three fruit tarts decorated with a mini apple on top.

Delicate fruit tart with vanilla and rum chibouste

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4 stars based on 1 ratings

This beautiful tart has a wonderful filling of apples, walnuts, sultanas and calvadosand is topped with a creamy vanilla and rum chiboust. A real showstopper for any dinner party with friends or family.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:advanced

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Ingredients

For the pastry

  • 4 4 Shortcrust pastry mini tart cases (10cm)

For the fruit filling

  • 50g 1⅞ oz Butter (unsalted)
  • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • pinch pinch Salt
  • 4 4 Apple(s) peeled and cubed
  • 100g 3½ oz Walnuts chopped and roasted
  • 75g 2¾ oz Sultanas golden
  • 2tbsp 2tbsp Calvados
  • 25g 1 oz Cocoa butter melted

For the chiboust

  • 350ml 11⅞ fl oz Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 6 6 Egg yolk(s) (free range)
  • 80g 2⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 35g 1¼ oz Cornflour
  • 3 3 Gelatine leaves
  • 1tbsp 1tbsp Dark rum

For the meringue

  • 80ml 2¾ fl oz Water
  • 360g 12¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 30g 1⅛ oz Glucose syrup
  • 6 6 Egg white(s) (free range)

For the decoration

  • 4 4 Apple(s) tinned mini cherry apples

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 4 4 Apple(s) tinned mini cherry apples
    • 100g 3½ oz Walnuts chopped and roasted
    • 75g 2¾ oz Sultanas golden
    • 2tbsp 2tbsp Calvados
  2. Classic mode Step 2

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

    Ingredients for this step

    • 350ml 11⅞ fl oz Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Prepare the gelatine leaves by soaking in cold water.

    Ingredients for this step

    • 3 3 Gelatine leaves
  4. Classic mode Step 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.

    Ingredients for this step

    • 6 6 Egg yolk(s) (free range)
    • 360g 12¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 35g 1¼ oz Cornflour
    • 1tbsp 1tbsp Dark rum
  5. Classic mode Step 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.

    Ingredients for this step

    • 80ml 2¾ fl oz Water
    • 360g 12¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 30g 1⅛ oz Glucose syrup
    • 6 6 Egg white(s) (free range)
  6. Classic mode Step 6

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

  7. Classic mode Step 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.

    Ingredients for this step

    • 25g 1 oz Cocoa butter melted
    • 4 4 Apple(s) tinned mini cherry apples