apple crumble ice cream tart

Caramelised Apple
120g caster sugar
45ml marsala
60ml cream
20g butter
1 granny smith apple, peeled, cored, cut into 1cm dice

Combine sugar, 30ml marsala and 1/4 cup water in a frying pan. Cook over medium heat until sugar dissolves.
Bring to the boil. cook for 4-5 minutes or until dark golden.
Add cream and butter. Cook for another minute or until combined.
Add apple. stir to coat. Cook for 5 minutes or until tender. 
Add remaining marsala. Stir to combine then remove from heat.
Cool completely.

Ice Cream
600ml cream
300ml milk
1.5 cinnamon quills
1 teaspoon ground cinnamon
5 egg yolks
75g caster sugar
45g brown sugar

Combine cream, milk, cinnamon quills and ground cinnamon in a saucepan.  Bring just to the boil over a medium heat.
Remove from heat and stand for 10 minutes to infuse.
Whisk egg yolks and sugars in a bowl until thick and pale. pour over cream mixture and whisk to combine.
Return to saucepan and cook over a medium heat until mixture coats the back of a spoon.
Strain into a bowl placed over ice and cool completely, or chill in the refrigerator for a few hours.
Freeze mixture in an ice-cream machine according to manufacturer’s instructions.
Spoon into a 2 litre-capacity rectangular container, drizzle with half the caramelised apple mixture, swirling to combine and form a ripple effect.
Freeze until ready to serve.

Brown Sugar Tart Cases
185g / 1 1/4 cups plain flour
55g / 1/4 cup brown sugar
125g cold butter, chopped coarsely
1 egg yolk

Process flour, sugar and butter until coarse.
Add egg yolk. process until combined.
Knead on lightly floured surface until smooth.
Cover. Refrigerate 30 minutes.

Grease 12-hole (1/3 cup) muffin pan.
Roll pastry between sheets of baking paper to 4mm thickness.
Cut out twelve 8cm rounds.
Press rounds into pan holes. prick bases all over with a fork.
Refrigerate 30 minutes.
Preheat oven 200C (180C fan-forced).
Bake tart cases for 10 minutes. cool.

Place a tart case on a plate.
Scoop one scoop of ice cream and place in tart case.
Drizzle with 2-3 teaspoons of remaining caramelised apple. 

makes approx 1.5L ice cream + approx 20 tart cases

* recipe adapted from Australian Gourmet Traveller and The Australian Women’s Weekly ‘Little Pies & Cakes’


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