Brandy and grape tart with buttermilk ice cream

Recipe from: 8/26/2004 12:00:00 AM

Ingredients 25
Servings 10
Time

Ingredients

  • 350
    ml
    cream
  • 3
    extra-large egg yolks
  • 150
    ml
    castor sugar
  • 250
    ml
    buttermilk
  • 100
    ml
    verjuice
  • TART
  • 130
    g
    unsalted butter
  • 250
    ml
    sugar
  • 2
    eggs
  • 520
    ml
    cake flour
  • 3
    ml
    baking powder
  • 80
    ml
    chopped almonds
  • 120
    ml
    sultanas
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    milk
  • SYRUP
  • 100
    ml
    brandy
  • 100
    ml
    water
  • 50
    g
    butter
  • 60
    ml
    sugar
  • SAUCE
  • 100
    ml
    sugar
  • 100
    ml
    verjuice
  • 100
    ml
    grape juice (red or white)
  • 100
    ml
    seedless raisins
 

Method

 
ICE CREAM
Slowly heat the cream, taking care it doesn't come to the boil.
Cream the egg yolks and castor sugar together until pale and fluffy.
Add the hot cream to the egg mixture, pour the mixture into a saucepan and, stirring continuously, bring to the boil over very low heat.
Once the mixture has thickened enough to coat the back of a spoon, add the buttermilk and verjuice and beat well.
Cool, churn for 20 minutes in an ice-cream maker and freeze.
Alternatively pour the mixture into a metal container and freeze until ice crystals begin to form. Whisk with a fork then beat with an eggbeater to break up the ice crystals and incorporate air. Freeze again until half-frozen and repeat the beating process. Freeze until solid.
TART
Preheat the oven to 180 °C and grease a 35 x 23 cm ovenproof dish.
Cream the butter and sugar. Add the eggs one by one, beating well after each addition.
Add the flour, baking powder, almonds and sultanas and mix lightly.
Dissolve the bicarbonate of soda in the milk, add it to the flour mixture and mix until smooth.
Spoon the batter into the prepared dish and bake for 30 minutes.
SYRUP
Boil the syrup ingredients for five minutes and pour the hot syrup over the tart as soon as it comes out of the oven.
SAUCE
Heat the sugar, verjuice and grape juice over low heat until the sugar has dissolved.
Bring to the boil, add the raisins and boil for five minutes or until the sauce is syrupy.
 

Read more on: bake
 

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