500g flour
300g butter
200g caster sugar
2g fine salt
2 whole eggs
1 scraped vanilla bean
300ml double cream
100ml milk
20ml vanilla essence
2 eggs
3 yolks
Large pinch salt
110g sugar
150g passion fruit pulp
300ml white wine
20ml lemon juice
100ml water
250g caster sugar
10g lemon thyme
12 crushed black peppercorns
2kg rhubarb
4 juniper berries
1g salt
5 cloves
2 vanilla pods split and scraped
Peel of all the forced pink rhubarb
300ml poaching syrup
3 leaves bronze gelatine soaked in cold water
Cream the butter, sugar, salt and vanilla seeds for 3–4 mins.
Add the eggs one by one alternating with the flour, turn down the speed.
Once it comes together, place onto parchment paper, cover with another sheet and roll to approx 1.5cm thick.
Leave to rest for 40 mins.
Roll out to 3mm thick in an even circle, 2–3cm bigger than your tart case, refrigerate for 10 mins.
Grease and flour the tart case, roll the pastry onto your rolling pin, place over the tart case and press into the bottom, removing any air pockets.
Rest in the fridge for 45 mins.
Blind bake with parchment paper and cooking beans at 180c for 15–20 mins.
Remove from the oven, carefully remove the parchment and beans, turn the oven down to 170c.
Egg yolk wash all over and bake for a further 10 mins.
Bring the double cream, milk, vanilla and salt to a simmer with half the sugar.
Whisk the eggs, egg yolks and remaining sugar, then pour the hot cream onto this whisking until smooth.
Pass through a chinois then blend in the passion fruit pulp.
Bake at 90c for about 1 hour until the custard is just set.
Leave to cool outside then chill in the fridge.
Once set firm place into a piping bag, removing any skin.
Place all ingredients except the rhubarb into a pan and bring to a simmer.
Leave for 30 mins to infuse then pass through a fine sieve into a clean pan.
Cut the rhubarb into 10–15cm batons then slice into thin ribbons on a mandolin at approx 2mm thick.
Place into a flat container, keeping all the trim for the base.
Simmer the poaching syrup and pour over the sliced rhubarb, leave to cool.
Place the trim roughly cut into a pan, add some poaching syrup, bring to a simmer with a lid and cook until semi soft.
Leave to cool then mash with a fork with minimum liquid.
Spread onto the base of the tart case, then pipe the passion fruit custard on top.
Refrigerate to set, then lay the sliced poached rhubarb overlapping from one s
Gently warm 100ml of the poaching syrup, add the soaked gelatine and stir until melted.
Pass through a fine sieve into the remaining syrup.
Set over ice until semi set, then gently pour over the chilled tart to approx 2–3mm thick.
Place in the fridge to set for at least 30 mins before serving.
500g flour
300g butter
200g caster sugar
2g fine salt
2 whole eggs
1 scraped vanilla bean
300ml double cream
100ml milk
20ml vanilla essence
2 eggs
3 yolks
Large pinch salt
110g sugar
150g passion fruit pulp
300ml white wine
20ml lemon juice
100ml water
250g caster sugar
10g lemon thyme
12 crushed black peppercorns
2kg rhubarb
4 juniper berries
1g salt
5 cloves
2 vanilla pods split and scraped
Peel of all the forced pink rhubarb
300ml poaching syrup
3 leaves bronze gelatine soaked in cold water
Cream the butter, sugar, salt and vanilla seeds for 3–4 mins.
Add the eggs one by one alternating with the flour, turn down the speed.
Once it comes together, place onto parchment paper, cover with another sheet and roll to approx 1.5cm thick.
Leave to rest for 40 mins.
Roll out to 3mm thick in an even circle, 2–3cm bigger than your tart case, refrigerate for 10 mins.
Grease and flour the tart case, roll the pastry onto your rolling pin, place over the tart case and press into the bottom, removing any air pockets.
Rest in the fridge for 45 mins.
Blind bake with parchment paper and cooking beans at 180c for 15–20 mins.
Remove from the oven, carefully remove the parchment and beans, turn the oven down to 170c.
Egg yolk wash all over and bake for a further 10 mins.
Bring the double cream, milk, vanilla and salt to a simmer with half the sugar.
Whisk the eggs, egg yolks and remaining sugar, then pour the hot cream onto this whisking until smooth.
Pass through a chinois then blend in the passion fruit pulp.
Bake at 90c for about 1 hour until the custard is just set.
Leave to cool outside then chill in the fridge.
Once set firm place into a piping bag, removing any skin.
Place all ingredients except the rhubarb into a pan and bring to a simmer.
Leave for 30 mins to infuse then pass through a fine sieve into a clean pan.
Cut the rhubarb into 10–15cm batons then slice into thin ribbons on a mandolin at approx 2mm thick.
Place into a flat container, keeping all the trim for the base.
Simmer the poaching syrup and pour over the sliced rhubarb, leave to cool.
Place the trim roughly cut into a pan, add some poaching syrup, bring to a simmer with a lid and cook until semi soft.
Leave to cool then mash with a fork with minimum liquid.
Spread onto the base of the tart case, then pipe the passion fruit custard on top.
Refrigerate to set, then lay the sliced poached rhubarb overlapping from one s
Gently warm 100ml of the poaching syrup, add the soaked gelatine and stir until melted.
Pass through a fine sieve into the remaining syrup.
Set over ice until semi set, then gently pour over the chilled tart to approx 2–3mm thick.
Place in the fridge to set for at least 30 mins before serving.
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