Fruit Tart with Vanilla & Rum Chiboust
1 Reviews
About the bake
This beautiful Fruit Tart has a wonderful filling of apples, walnuts, sultanas and calvados and is topped with a creamy vanilla and rum chiboust. A real showstopper for any dinner party with friends or family.
Ingredients
For the pastry
- 4Shortcrust pastry (mini tart cases (10cm)
For the Fruit Filling
- 50gUnsalted butter (softened)
- 100gBillington's Unrefined Light Muscovado Sugar
- 2 pinchesSalt
- 4Apples (peeled & cubed)
- 100gWalnuts (chopped & roasted)
- 75gGolden sultanas
- 2 tbspCalvados
- 25gCocoa butter (melted)
For the chiboust
- 350mlMilk (whole)
- 1 tspNielsen-Massey Vanilla Extract
- 6Egg yolk(s) (free range)
- 80gBillington's Unrefined Golden Caster Sugar
- 35gCornflour
- 3Gelatine leaves
- 1 tbspDark rum
For the meringue
- 80mlWater
- 360gBillington's Unrefined Golden Caster Sugar
- 30gGlucose syrup
- 6Egg white(s) (free range)
For the decoration
- 4Apple(s) (tinned mini cherry apples)
Method
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.
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.
Step 3
Prepare the gelatine leaves by soaking in cold water.
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.
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.
Step 6
Fill 4 x 10cm diameter round mousse rings with the chibouste and freeze.
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.