This tart is a tried and tested recipe that I made last Christmas and wanted to make again to share with you all, I'd always thought pandoro's (panettone's softer fruitless brother! Aldi do a great one for just £2.99) looked really interesting but wasn't sure it was that exciting just by itself. So I went searching for something different and came across this bread and butter pudding tart recipe but tweaked it by using pandoro instead of panettone.
If you haven't had pandoro before, it's like a lighter brioche, mixed with the inside of a buttery croissant, so good! This recipe is definitely a good festive one if you've got people coming round, I think it looks great and tastes even better! The melted chocolate and crunch of the Demerara sugar makes this so special! It cuts in slices too and doesn't just fall about all over.
Ingredients -
4 tablespoons demerara sugar
500g pandoro
1 tsp vanilla extract
300ml double cream
300ml whole milk
5 large free-range eggs
100g golden caster sugar
100g dark chocolate
Method -
2. Slice the edges off the pandoro 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.
3. Next in a pan on a medium heat add the cream, milk, vanilla 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.
4. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two, then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
3. Next in a pan on a medium heat add the cream, milk, vanilla 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.
4. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two, then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
5. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar. Bake for around 30 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, it’s delicious cold, too, if you’ve got any leftovers!
Pandoro sounds delicious, I love baking so I'll have to try this recipe!
ReplyDeleteJodie, xo // Jodie Loue
I love your baking! I made regular bread and butter pudding earlier in the month but this alternative is lovely, perfect for the holiday season. I think the chocolate on top makes it look so tasty. :-) xx
ReplyDeleteHelen | Helens Fashion & Beauty Blog