Rhubarb and Yka leaves custard Tart

To make a 4 to 6 portions

• 1 punnet Yka Leaves                            
• 1 stem Zallotti Blossom       
• 400gr sweet pastry               
• 350gr fresh cut rhubarb      
• 150gr caster sugar                 
• 150gr custard                                          
• 10gr vegetarian gelatin        
• 100ml Yka Leaves syrup      

The rhubarb compote:

• Wash and cut the rhubarb in chunk and cook cover on a medium heat with 80gr of sugar and one table spoon of water for 15 minutes. Take the lid off and cook for another 10 minutes.
• Let cool in the pan and reserve until use.

The custard:

• Dilute 5g of gelatine in a table spoon of boiling water and add the the simmering custard.
• Reserve aside until use.

The Yka Leaves syrup:

• Bring 120ml of water with the 70gr of the sugar leftover to a boiling point and add ½ punnets of yka Leaves all in once. Keep whisking , the syrup will turn bleu , then it will become pink just afterwards.
• Once pink, pass the syrup straight away into a fine sieve, return to the pan and mix in the other 5gr of gelatin , it will be just enough to set.

The tart:

• Once the pastry is cooked, spread evenly the rhubarb compote to make the first layer on the bottom of the tart.
• Add the layer of warm custard and let set in a cool place.
• Arrange the rest of the Yka Leaves on top of the set custard in a way to make a nice pattern.
• Pour gently the warm syrup on top of the leaves and let set.
• Once all set , sprinkle some Zallotti Blossoms flowers on top of the tart, it’s now ready to cut and serve.

Recipe: Franck Pontais