Additional Ingredients

For the vanilla and Rum Chiboust

350 ml	Milk
1 tsp	Vanilla Extract (Nielsen Massey)
6	Egg Yolk
80 grams	Golden Caster Sugar (Billington's)
35 grams	Cornflour
3	Gelatine Leaves (soaked in cold water)
1 tbsp	Dark Rum

Further Additional Ingredients

For the meringue

80 ml	Water
360 grams	Golden Caster Sugar (Billington's)
30 grams	Glucose Syrup
6	Egg Whites

How to make Delicate Fruit Tart with Crème Chibouste a la Vanilla & Rum

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1. Melt the butter in a shallow pan with the sugar. Add the apple cubes and pan fry them until golden in colour but still crunchy. Stir in the walnuts, sultanas and then the calvados. Flambé and then leave to cool.
2. To make the Vanilla & Rum Chiboust, make a creme patisserie by bringing the milk and vanilla to the boil in a saucepan.
3. In a separate bowl mix together the yolks and sugar well. Mix in the corn flour. Pour in half the hot milk and then pour the whole mixture back into the pan. Boil for a further 2 minutes, stirring continuously. Add the drained gelatine to the hot cream till it’s dissolved. Finally, add the rum, then set aside whilst you make the meringue.
4. To make the meringue, heat the water, sugar and glucose to 120°C in a saucepan. In the meantime whisk the whites into a soft peak. Once the hot mixture reaches 120°C, pour into the whites, ensuring you continue to whisk. Take off the heat and when cool, fold in the meringue to the warm creme patisserie.
5. Fill 4 x 10cm diameter round mousse rings and freeze.
6. Brush the inside of each tart with the melted cocoa butter. Then fill each tart with the apple filling right to the top. De-mould the frozen chiboust disc and dust generously with icing sugar. Using a chef's blow torch, lightly caramelise the top of the frozen chibousts. Place on top of the apple filling. Dip each mini apple into a golden caramel and place them on top of each tart before serving.

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