Fruit Tart with Vanilla & Rum Chiboust

For the pastry

• 4 Shortcrust Pastry (Mini Tart Cases (10cm)

For the Fruit Filling

• 50g Unsalted Butter
• 100g Billington's Unrefined Light Muscovado Sugar

  The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

  Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

• 2 pinches Salt
• 4 Apples (Peeled & Cubed)
• 100g Walnuts (Chopped & Roasted)
• 75g Golden Sultanas
• 2 tbsp Calvados
• 25g Cocoa Butter (Melted)

For the chiboust

• 350ml Milk (whole)
• 1 tsp Nielsen-Massey Vanilla Extract

  Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. 
  We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.

• 6 Egg yolk(s) (free range)
• 80g Billington’s Unrefined Golden Caster Sugar

  This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.

• 35g Cornflour
• 3 Gelatine leaves
• 1 tbsp Dark rum

For the meringue

• 80ml Water
• 360g Billington’s Unrefined Golden Caster Sugar
• 30g Glucose syrup
• 6 Egg white(s) (free range)

For the decoration

• 4 Apple(s) (tinned mini cherry apples)