Jamie Olivers Panettone Pudding Tart Recipes

BONKERS BREAD & BUTTER PANETTONE PUDDING TART

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
• Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
• 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 compact and create a pastry-like shell.
• Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
• Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
• Now it's time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
• Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you've created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers - there's no need to be neat about it, you want a range of heights, saturation and textures.
• Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
• Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like - it's delicious cold, too, if you've got any leftovers!

JAMIE OLIVER'S PANETTONE PUDDING TART

Steps:

• Preheat your oven to 350 F. Wrap the tart pan in aluminum foil. Grab a rimmed baking sheet.
• Grease the tart pan with butter. Bash 2 tbsp. of Turbinado sugar in a pestle and mortar, then mix back with the remaining sugar. Add the sugar to the pan, shaking it around to coat.
• Slice the sides off the panettone using a serrated bread knife. Use these pieces to line the bottom and the sides of the tart pan. Press together gently to compact. Cut the rest of the panettone into large cubes for the filling.
• For the custard, slice the vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds. Place the vanilla into a pot with the milk, creme fraiche, and butter. Simmer until the butter has melted. Remove from the heat.
• In a large bowl, whisk the eggs and sugar together until smooth. Whisking constantly, slowly pour the warm milk mixture into the eggs. Do this a little at a time so the eggs do not scramble. Remove the vanilla bean.
• Pour 1/3 of the custard mixture into the base of the tart to soak. Add the rest of the bread cubes to the custard and soak briefly, about 30 seconds to one minute.
• To assemble, layer the bread with dollops of marmalade and chocolate chips tucked in between. Don't worry if it's not precise! The idea is to achieve a range of textures.
• Place the tart onto a rimmed baking sheet. Sprinkle the top with the remaining Turbinado sugar.
• Bake in the center of the oven for about 25-30 minutes. The tart is ready when puffed and golden brown.
• Let the tart rest for 10 minutes before serving. Remove from the tin and cut into slices. Serve with whipped cream, powdered sugar, or ice cream and berries.