Recipes

Poached plum frangipane tart with cardamom ice cream

Poached plum frangipane tart with cardamom ice cream Category: Dessert
Cooking Time:
Portions:

Ingredients

For the tartlets

250g Country Range Shortcrust Pastry

125g Country Range Unsalted Butter, softened

125g caster sugar

2 eggs

125g Country Range Ground Almonds

30g Country Range Plain Flour

4 plums halved, stoned and lightly poached in Country Range Red Cooking Wine  (sweetened with 100g caster sugar)

 

For the ice cream

290ml double cream

290ml full fat milk

120g caster sugar

4 egg yolks

Half a vanilla pod

2 Country Range Cardamom Pods

Instructions

1

For the tartlets, thinly line 8 tartlet cases with the shortcrust pastry and set to the side.

2

Beat together the butter and sugar until light and fluffy.

3

Beat in the eggs.

4

Add the almonds and flour and mix to a paste.

5

Half fill the pastry cases with the almond paste and place a plum half in the centre.

6

Bake at 180°C for 15-18 minutes.

7

For the ice cream, pour the cream and milk into a pan, add the cardamom pods and split vanilla pod.

8

Slowly bring to the boil.

9

Whisk together the egg yolks and sugar.

10

Pour the hot cream mix onto the egg mix and stir well.

11

Return to a gentle heat and keep stirring until the custard coats the back of a spoon, take care not to boil.

12

Pass the mix through a fine sieve and allow to cool.

13

Churn the mix in an ice cream maker or by hand by storing in the freezer and stirring by hand every 20 minutes until set.

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