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Bombe Alaska mince tarts
Bombe Alaska mince tarts
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Prep Time:
100 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Modern Christmas twist on Bombe Alaska.
Ingredients:
  • 250g plain flour
  • 50g icing sugar
  • 150g cold unsalted butter, chopped
  • 2 eggs, separated
  • 100g caster sugar
  • 410g jar fruit mince
  • 500ml vanilla ice-cream
Instructions:
  • In a food processor, combine flour and icing sugar and pulse to remove lumps. Add butter and blend until mixture resembles fine crumbs. Pour in egg yolks and 2 tablespoons of chilled water, then blend until a smooth ball forms. Wrap in plastic and refrigerate for 30 minutes.
  • Prepare 6 x 10cm loose-bottomed tart pans by greasing them. Roll out the pastry to 3mm thickness and cut out 6 rounds using a 12cm cutter. Line the holes in the pans with the pastry rounds, trim the edges, and chill for 30 minutes.
  • Preheat your oven to 180°C. Gently prick the pastry bases with a fork, line with baking paper, and fill with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights. Bake for an additional 3-4 minutes until the pastry is beautifully golden and crisp. Once cooled, fill with fruit mince.
  • In the bowl of an electric mixer, whisk egg whites until soft peaks form. Gradually add caster sugar while whisking until the mixture is thick and glossy. Quickly place 1 scoop of ice cream on each tart, top with meringue to cover the ice cream completely. Use a kitchen blowtorch to brown the meringue. Serve immediately.

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