Liquorice Tart, Rhubarb & Hazelnut

Nina Matsunaga

Nina Matsunaga

2nd July 2020
Nina Matsunaga

Liquorice Tart, Rhubarb & Hazelnut

90 min

On the menu at The Black Bull in Sedbergh

Ingredients

Sweet pastry

  • 3 eggs 150g of icing sugar 375g of plain flour 150g of unsalted butter
  • Pinch salt

Filling

  • 68g egg yolks 45g of caster sugar 200ml of double cream 55g of liquorice paste

Rhubarb sorbet

  • 75g water 700g forced rhubarb, chopped 40g glucose ½ vanilla pod, seeds only 140g sugar 1 lemon 1 tbsp vodka

Hazelnut biscuit

  • 250g plain flour 125g butter 100g sugar 60g ground hazelnuts 1 egg Pinch of salt

Method

Sweet pastry

Rub the butter and salt into the flour, add the icing sugar, bring together with the eggs and knead into a dough.
Chill the dough in the fridge for at least an hour.
Lightly butter and flour a 5-7 cm tart case and line with pastry. The pastry should be 3-5 mm thin. Chill the tart case and blind bake at 170-180 C for 12-15 mins.
Uncover and bake for another 3-5 mins.
A minute before finishing baking remove and brush it lightly with beaten egg. Only a thin layer to protect it from becoming soft when filling is added. Finish for a minute or so until the egg is cooked.

Filling

Mix egg yolk and sugar. Bring cream and liquorice to a boil, then add to the egg mix and mix well. Pass through a chinois. Fill the tart case and cook at 110 C for around 20-25 mins. Until lightly set and wobbly in the centre.

Rhubarb sorbet

Bring all ingredients up to a boil, then blend and pass.
Add the juice of one lemon to it and the vodka. Churn in an ice cream maker or freeze in a Paco jug and freeze 24hrs before Pacotizing.

Hazelnut biscuit

Mix the dry ingredients, then rub in butter, add the egg and form into a dough. Chill for an hour. Then roll out onto a tray (it doesn’t matter about shape because you’re going to serve the biscuit as a rough crumb). Bake at 180C for around 15-20 mins.
Cool completely and break into pieces. Store in an airtight container.

Serve the tart with the sorbet, some biscuit crumb and something sharp like pieces of crystallised ginger.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.