Name: Rhubarb & Ginger Sablé
Yield: Makes 8 tarts
Cuisine: Japanese
Ingredients: ½ quantity of Crème Chantilly; ½ quantity of Pâte Sablée; 300 g (10½ oz) tempered white chocolate for brushing; ½ quantity of Ginger Diplomat; 1 quantity of Fruit Compote made with fraises des bois (wild strawberries) and wild strawberry purée, plus some extra berries to decorate; 100 g (3½ oz) Light Fruit Nappage; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Triangle Flicks; 100 ml (3½ fl oz/scant 1 cup) grenadine syrup; 500 g (1 lb 2 oz) fresh rhubarb batons thin stalks cut into 5mm (¼ inch) thick batons

Preparation info

Makes
8
tarts

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Rhubarb and ginger is a classic combination. Rhubarb is one of the most underrated and underused fruits that grows abundantly in Britain - and Yorkshire is known to produce some of the best. I wanted to create a pâtisserie based on classical French style and methods, using the best of this typically British ingredient.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Triangle Flicks

Europe
Asia
Japan
France
Mediterranean
Pie
Vegetarian

Method

First, prepare the decorations & Pâte Sablée

Temper the chocolate and make the triangle flicks as instructed, then leave in a cool, dry place to set for 2 hours. Prepare the pastry as instructed, then place in the fridge to rest for 2-3 hours.

While the pastry is resting, pre

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Ingredients

Method

First, prepare the decorations & Pâte Sablée

While the pastry is resting, pre

Part of