Crème chiboust is crème patissiere lightened with meringue, in this case, italian meringue. It’s light, mousse-like and the least rich of all crèmes. But on the other hand, it’s also one of the sweetest because of the meringue. The chiboust tart is a classic French tart filled with caramelised apples, soft crème chiboust, and a crisp caramelised sugar crust. Calvados gives the apple flavour a boost, but I swapped both the apples and Calvados for pears and Grand Marnier because that’s what I had on hand. Overall a pretty tasty tart, although not one I’d usually choose if I had a choice, haha. I think it’s the burnt sugar and meringue combination, it tastes quite like Baked Alaska which is not my favourite thing. But it’s a fun pastry to make, all the components are easy to make and assemble, and caramelising the sugar is fun/dangerous. It’s usually done with an electric carameliser but it’s not a common piece of equipment to have at home, so I just used a cheap but solid chef’s knife with a wooden handle which I placed directly onto a gas burner to get it red hot (yes, scary!) and then used it to brulée the surface of the chiboust which I had sprinkled with caster sugar. I wouldn’t recommend this technique- it’s pretty (very) dangerous. And sugar catches on fire.. so yea. Lol. Do this at your own risk and open all your windows.