For the Rhubarb
Ingredients
- 1kg Yorkshire rhubarb, washed (roots and leaves removed)
- 2L water
- 1kg sugar
- 3 star anise
- Peel of 1 orange
Method
- In a pan, combine the water, sugar, star anise and orange peel. Bring to the boil until the sugar has fully dissolved.
- Place the rhubarb in a heatproof container and pour the hot syrup over the top.
- Cover with baking paper and weigh it down to keep the rhubarb submerged. Seal tightly with foil.
- Bake at 120°C for 20–40 minutes (depending on thickness) until soft but still holding shape.
- Remove from the oven and cool to room temperature, then refrigerate until completely chilled.
- Cut into 8cm sticks.
For the Tart Shell
Ingredients
- 230g flour
- 115g unsalted butter, diced and cold
- 65g icing sugar
- 55g egg yolk (plus extra for brushing)
- 10g ground aniseed
Method
- Blitz the flour and butter in a food processor until sandy in texture.
- Add the icing sugar, egg yolk and ground aniseed. Pulse until just combined.
- Transfer to a work surface and bring together into a smooth dough.
- Rest in the fridge for at least 30 minutes.
- Roll out and line your tart mould.
- Blind bake at 180°C for 10 minutes, or until the edges begin to colour.
- Reduce oven temperature to 130°C.
- Remove weights, brush the inside and edges with egg yolk mixed with a splash of water, and return to the oven for 20–30 minutes, until fully baked.
- Cool completely before removing from the mould.
For the Custard
Ingredients
- 500g double cream
- 160g egg yolk
- 75g sugar
- 5g vanilla paste
Method
- Combine all ingredients in a pan over low heat.
- Stir constantly and heat to 37°C.
- Pour into the pre-baked tart shell.
- Bake for 30–40 minutes, or until the custard reaches an internal temperature of 80°C.
- Cool to room temperature, then refrigerate until fully set.
- Decorate with the poached rhubarb.
For the Glaze
Ingredients
- 100g poaching syrup
- 1 gelatine sheet
Method
- Soak the gelatine sheet in cold water until softened.
- Bring the poaching syrup to the boil, then remove from the heat and allow it to cool slightly to around 35 to 50°C.
- Squeeze the excess water from the gelatine and add it to the warm syrup, whisking until fully dissolved. Do not add the gelatine while the liquid is boiling.
- Brush over the rhubarb to glaze.
