Egg Custard Slice,

pecan cookie crumble and rhubarb

Egg Custard Slice


A perfect sweet dish with a palette cleansing sorbet to finish off any delectable meal.


  • 625ml of cream
  • 95g of sugar
  • 175g of egg yolk


  • 500g of rhubarb, washed and roughly chopped
  • 50g of glucose
  • 150g of sugar
  • 200g of water
  • 50g of sorbet stabiliser


  • 60g of butter
  • 75g of soft light brown sugar
  • 5g of golden syrup
  • 10g of egg yolks
  • 7g of milk
  • 90g of plain flour
  • 1g of baking powder
  • 45g of pecan nuts, chopped
  • 50g of dates, chopped


  • 1kg forced rhubarb
  • 100g of caster sugar

Begin the sorbet the day before, or at least 8 hours before intending to serve. Spread the chopped rhubarb out across a flat tray and place in the freezer. Leave for at least 4 hours until frozen solid

For the sorbet sugar syrup combine the glucose, sugar and water in a small pan and place over a medium heat. Bring to the boil and allow the sugar to dissolve into the liquid, then remove from the heat and leave to cool

Combine the frozen rhubarb and cooled syrup together in a blender and blitz together to form a purée. Pass the purée through a fine sieve and stir through the stabiliser, then transfer to an ice cream machine and churn as per the manufacturer’s instructions. Freeze until ready to serve

To make the egg custard slice, mix the yolks and sugar together in a bowl. Meanwhile, boil the cream and gradually whisk into the yolk and sugar mix until combined. Carry on whisking egg mixture until thick consistency, por into a tray and allow to set over night.

To make the cookie crumb cream together the butter, sugar and golden syrup in a bowl and mix in the egg yolk and milk. Sieve in the flour and baking powder together, then stir well until fully incorporated

Mix in the chopped pecans and dates and bring the mixture together on a floured surface to form a dough. Wrap well in cling film and chill in the fridge for an hour to firm up

While the dough is chilling, make the date compote by placing all the ingredients into a pan and placing over a moderate heat. Bring to a simmer and cook for 15–20 minutes until soft, taking care not to let the mixture boil, then leave to cool and refrigerate until ready to serve

Continue to cook the rhubarb until it looks stewed in texture, then remove from the heat and put into a colander or strainer lined with a double layer of muslin cloth. Hang the rhubarb over a bowl and allow the juice to separate from the flesh in the fridge overnight

Set aside the strained rhubarb juice to use as poaching liquid and blitz any remaining pulp in a blender to form a smooth purée. Pass the purée through a fine sieve and refrigerate until required