Friday 15th December 2017
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Serves 4
Preparation time: 30 minutes
Cooking Time: 15 minutes

Ingredients
For the filling:
600g Christmas pudding, diced
600ml double cream
300g white chocolate
Ingredients for the tart case:
300g plain flour
120g icing sugar
180g butter
2 egg yolks
Pinch of ground juniper
Pinch of salt

For the ice cream: (this makes plenty for 8-10)
500ml double cream
200ml whole milk
250ml full fat Greek yogurt
200g caster sugar
14 egg yolks

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Christmas pudding tart with Greek yogurt ice cream

METHOD
The day before, place the cream and milk in a pan and bring to 85C. Meanwhile, whisk the egg yolks with sugar in a bowl.

Pour the hot cream on the sugar egg base and mix well. Pass the mixture back in the pan and cook on very low, continuously mixing until you get a light custard texture. Take off the fire and add the yogurt.

Refrigerate overnight and churn in an ice-cream machine.

Mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly, wrap in cling film and chill for 1 hour.

Grease and flour one 15-inch tart mold, roll the pastry and line the mold. With the help of a fork pierce the base of the tart, place a piece of baking parchment and cover with dry beans for blind baking. Cook on 180C for 10-12 minutes.

Place the cream in a deep based pan and gently heat. Add the Christmas pudding and chocolate, cook on low for 1 minute. Pass the mixture in a blender and blend until smooth. Strain straight into cold tart base and refrigerate for at least 3 hours.

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