Paid Partnership with Xoco Gourmet
MANZANILLA SHERRY ROASTED RHUBARB TARTS WITH TOASTED CHAMOMILE GANACHE
HAZELNUT PATE SABLÉ
75 g butter at room temperature
50g confectioners sugar
15g toasted hazelnut flour
125g all purpose flour
1/2 tsp. salt
TOASTED CHAMOMILE GANACHE
200g dark milk chocolate, preferably Xoco Gourmet
150g heavy cream
1 Tbsp. honey
15g chamomile tea
Pinch of salt
SHERRY ROASTED RHUBARB
10-12 slender rhubarb stalks, washed and trimmed
50ml Manzanilla sherry
1/4 tsp. crushed pink peppercorn
Pate sable: Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes.
Roll out the dough and line six 7,5cm tart rings with the pastry. Trim excess dough along the edges and rest the tart shells for 15-30 minutes in the fridge. Use a fork to prick holes in the bottom of the tart shells.
Preheat the oven to 175C and bake the tart shells until golden brown, about 15 minutes. Remove from the oven and leave to cool completely.
Ganache: Toast the chamomile tea in a pan over medium heat until toasty and fragrant, this shouldn’t take more than a few minutes.
Add the dark milk chocolate to a heatproof bowl. Heat the heat heavy cream with the honey and chamomile and bring to a boil.
Pour over the dark milk chocolate and beginning in the centre of the bowl start emulsifying the chocolate and the heavy cream. Season to taste with a pinch of salt. Pass through a fine meshed sieve and press a layer of clingfilm against the surface chill the ganache overnight in the fridge.
Beat the chilled ganache until light and creamy and transfer to a piping bag.
Roasted rhubarb: Preheat oven to 200C. Cut the rhubarb to fit the six tart rings snuggly and place in a roasting tin. Sprinkle with pink pepper, sugar and sherry and roast for 10-12 minutes, until the rhubarb are fork tender, but not mushy. Remove from heat and allow to cool to room temperature.
When ready to serve, pipe the whipped ganache into the tart shells and top with the rhubarb batons.
Serve within a few hours of assembly.