Panettone tart
Cooking Instructions
- 1
Preheat the oven to gas mark 4. Lightly grease a 28cm tart tin.
- 2
Bash 2 tablespoons of demerara sugar until fine, then mix with the remaining demerara. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into a bowl
- 3
Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to make the pastry
- 4
Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan (or the vanilla extract of you don’t have a vanilla pod)on a medium heat along with the cream, milk and butter, and simmer until the butter has melted.
- 5
Meanwhile, in a large bowl, whisk the eggs and caster sugar for 2 minutes until smooth. Whisking constantly, add the hot cream mixture to the bowl with the eggs and sugar, then discard the vanilla pod- if you have used
- 6
Pour one-third of the custard into the base of the tart and leave to soak
- 7
Tear up all the remaining panettone into rough chunks, soak them in the custard then pour it in to the to the tart tin you’ve created, add in chunks of chocolate and a bit of marmalade
- 8
Then sprinkle with the remaining demerara sugar.
- 9
Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream
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