4.5 hours
Serves 8
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.
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).
Bake at 160°C for 25 minutes. Allow to cool then put into the fridge to set for at least 4 hours.
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).
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
