Panettone Tart
The first time I ever purchased a Panettone was to make this “Bonkers” bread and butter pudding tart by Jamie Oliver. I haven’t really changed much, but have made it my own by using my favourite Cherry Jam instead of Marmalade. I have tried both versions though and they are both deliciously festive.
Marmalade adds a zesty tartness that pairs well with the crispy sugar sweetness and rich custard. Chocolate Orange can be a polarizing flavour combination though, so for me the choice of Cherry was also erring on the safe side when bringing this dessert to a party.
Basically, this dessert is a bread and butter pudding on steroids. It uses the richest and most indulgent bread and then bakes it in a custard with extra mix-ins.
You can find more seasonal & festive recipes here
Panettone Tart
Preheat the oven to 180oC and lightly smear butter around the edges and base of a 28cm loose bottomed tart pan.
Tip the Demerara sugar into the tart pan and shake around to coat. Any extra, shake back into a clean bowl to be used later.
Slice off the top, base and edges off the Panettone and press these hard bits down into the bottom and sides of the prepared pan. This should form a shell for your pudding.
In a medium saucepan, over a medium heat - combine the milk, cream, butter and vanilla.
In a mixing bowl, whisk the eggs and castor sugar until smooth.
Once the milk, cream and butter mix is warmed through and the butter has melted, Strain the mixture into the bowl with the eggs and sugar and whisk to combine.
Pour some of the custard we have just made into the tart pan to soak into the bread base. Then tear the remaining panettone into chunks and add to the bowl to soak up the rest of the custard.
Layer the chocolate chips, dollops of jam and chunks of custard soaked panettone into the tart shell.
Sprinkle the finished tart with leftover sugar from lining the pan and bake in the oven for roughly 25 minutes. It's ready when the pudding jiggles slightly but is set.
Let cool for at least 10 minutes before serving with cream, custard or icecream. It's also great served cold the next day.
Ingredients
Directions
Preheat the oven to 180oC and lightly smear butter around the edges and base of a 28cm loose bottomed tart pan.
Tip the Demerara sugar into the tart pan and shake around to coat. Any extra, shake back into a clean bowl to be used later.
Slice off the top, base and edges off the Panettone and press these hard bits down into the bottom and sides of the prepared pan. This should form a shell for your pudding.
In a medium saucepan, over a medium heat - combine the milk, cream, butter and vanilla.
In a mixing bowl, whisk the eggs and castor sugar until smooth.
Once the milk, cream and butter mix is warmed through and the butter has melted, Strain the mixture into the bowl with the eggs and sugar and whisk to combine.
Pour some of the custard we have just made into the tart pan to soak into the bread base. Then tear the remaining panettone into chunks and add to the bowl to soak up the rest of the custard.
Layer the chocolate chips, dollops of jam and chunks of custard soaked panettone into the tart shell.
Sprinkle the finished tart with leftover sugar from lining the pan and bake in the oven for roughly 25 minutes. It's ready when the pudding jiggles slightly but is set.
Let cool for at least 10 minutes before serving with cream, custard or icecream. It's also great served cold the next day.
Notes
FAQ
Light Cream and Skim milk can be substitited along with sugar-free jam and no-sugar chocolate chips. You could probably add a vegan protein powder in to the custard mixture as well, but really – this one is a Christmas indulgence and it’s probably best to just enjoy it for what it is.
Raspberry Jam & White Chocolate Chips would be delicious, as would most combinations of jams and chocolate bits! Get creative if you like and please share your results in the comments.
Key Ingredients
You May Also Like
White Christmas Rocky Road
Festive Brown Rice Salad
