Liquorice Tart, Rhubarb & Hazelnut

Nina Matsunaga

Nina Matsunaga

2nd July 2020

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.

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