Rhubarb & White Chocolate Torte

Spring special served at the Field Kitchen

4.5 hours

Serves 8

What you'll need…

  • 400ml double cream
  • 360g blocks white chocolate, chopped
  • 2 eggs, lightly beaten
  • 1 bunch of Groobarbs rhubarb
  • 5g agar agar or 6 sheets/leaves gelatine
  • 200ml Dunham Massey apple juice
Rhubarb torte

The method

1

Add white chocolate and cream to a large saucepan and gently heat while stirring until the mix has reached 70°C. In a large bowl beat your eggs, then pour the hot chocolate cream mix over eggs and whisk until completely combined.

2

Line a 16cm tart case with baking paper, making sure there are no gaps (if you don’t have a tart tin any oven-proof dish will be fine).

3

Bake at 160°C for 25 minutes. Allow to cool then put into the fridge to set for at least 4 hours.

4

Take your rhubarb and roughly chop; place into a saucepan with apple juice and gently cook until completely soft. Transfer to a blender and add your agar or gelatine (if you are using gelatine you will need to soak in cold water for 5 minutes before you use).

5

Using a ladle, carefully spoon your hot rhubarb jelly mix onto the tart to form a fruity layer on top.

Recipe by Jake Boyce, Head Chef at the Field Kitchen

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