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Christmas fruit tart with brandy ice-cream
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Prep Time:
395 minutes
Cook Time:
50 minutes
Total Time:
445 minutes
Indulge in a festive fruit tart with brandy ice-cream and dark chocolate shavings for a stylish Christmas celebration.
Ingredients:
  • 1 egg yolk
  • 600ml ctn thickened cream
  • 375g ctn double thick French vanilla custard
  • 80ml (1/3 cup) brandy, plus
  • 60ml (1/4 cup) brandy, extra
  • 45g (1/4 cup) pure icing sugar
  • 1/2 tsp vanilla bean paste
  • 95g (1/2 cup) raisins
  • 80g butter, chilled, chopped
  • 125g (3/4 cup, lightly packed) brown sugar
  • 225g (1 1/2 cups) plain flour
  • 2-15.00 gm iced water
  • 90g butter, extra, at room temperature
  • 1 egg
  • 20.00 ml apricot jam
  • 40g (1/4 cup) self-raising flour
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 0.63 gm ground nutmeg
  • 375g pkt dark chocolate, at room temperature
  • Icing sugar, to dust
Instructions:
  • Combine cream, custard, brandy, icing sugar, and vanilla bean paste in a bowl. Mix thoroughly. Transfer mixture to a shallow metal pan and freeze for 2 hours until almost set. Blend mixture until smooth, then return to the pan and freeze. Alternatively, use an ice-cream machine to churn.
  • In a small bowl, mix raisins with extra brandy. Cover and let sit for 4 hours or overnight to macerate.
  • Prepare the pastry by pulsing chopped butter, 1 1/2 tablespoons of brown sugar, and 1 cup of plain flour in a food processor until it looks like fine breadcrumbs. Add the egg yolk and water, then process until the mixture just comes together. Transfer the mixture onto a lightly floured surface, knead gently until smooth, flatten into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat oven to 200C/180C fan forced. Grease a 23cm fluted tart tin with removable base. Roll out dough between 2 sheets of non-stick baking paper to fit tin. Bake with weights for 10 minutes, then bake without for another 10 minutes until golden brown. Let cool.
  • Preheat the oven to 180C/160C fan forced. Cream extra butter and remaining brown sugar with electric beaters until pale and creamy. Mix in egg and jam and beat until well combined. Gently fold in the raisin mixture. Sprinkle over self-raising flour, cinnamon, cardamom, nutmeg, and remaining plain flour. Spread the mixture over the pastry base. Bake for 30 minutes until golden. Allow it to cool before serving.
  • Create delicate chocolate flakes by elegantly scraping the flat side of a chocolate block with a peeler or metal spoon. Artfully arrange the chocolate flakes over the tart and delicately dust with icing sugar for a stunning presentation.

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