- Rhubarb 350g
- Sugar 500g
- Eggs x 9
- Cream 325ml
- Milk 200ml
- Earl grey tea 2
- White chocolate 60g
- Hazelnuts 80g
- Flour 375g
- Icing sugar 150g
- Butter x 1 block
Yorkshire Rhubarb and Custard brulle Tart, Earl gray Mousse, with Hazelnut Tuile
Yorkshire Rhubarb and Custard brulle Tart, Earl gray Mousse, with Hazelnut Tuile
Dessert cooked by Daniel Cunningham from Aubaine Restaurant at Greater Manchester Heat of the North West Young Chef Competition 2013
Ingredients
Method
Place icing sugar, flour and butter in a robo till breadcrumb texture is formed then add eggs and chill.
To make a rhubarb compote, place the rhubarb, orange zest and sugar in a pan and cook out.
Bring milk, cream and orange zest to the boil, mix yolks and sugar gradually, add milk and cream to yolks and mix.
Blind bake pastry cases.
Place compote in the base, fill with brulle mix and cook in a low oven until set.
For the mousse, melt white chocolate and add a little warmed cream to avoid seizing, chill then fold in earl grey infused whipped cream and Italian meringue and set.
For the tuile, blitz flour, icing sugar and egg white until smooth, spread on to a silpat, sprinkle with chopped hazelnuts and cook, shape when removed from oven.
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