Looking to try something different with a leftover panettone from the holidays? Try this recipe to give new life to a traditional Italian holiday cake.
Makes a 10.5” tart. Serves 8-10
|1 ¼ cup||Heavy cream|
|1 tsp||Vanilla extract or 1 Vanilla pod, seeds scraped|
|1/3 cup||Brown sugar|
|4 Tbsp||Raw or turbinado sugar|
|1/4 cup||Semi-sweet chocolate chips|
- Preheat the oven to 350°. Wrap the outside of your fluted tart tin with tin foil. Lightly grease the tin with 1 Tbsp of butter.
- Combine the remaining butter and raw sugar, crumble half the mixture into the tin.
- Place the cream, milk and vanilla into a saucepan over medium heat. In a bowl, whisk the eggs and sugar vigorously until paler in colour. Once the milk mixture begins to steam, remove it from the heat. While whisking, gradually pour the hot milk onto the eggs. Whisk well then pour back into the pan.
- Place the pan over medium heat and continuously whisk until the mixture has slightly thickened to the consistency of cream. Decant into a clean bowl and set aside.
- Slice the bottom and sides off the panettone. Cube the remaining piece. Firmly press the sliced pieces into the tart tin, working your way up the sides while patching together. This will form your crust. Pour 1/3 of the warm custard onto the base and allow it to soak in. Sprinkle over a couple of chocolate chips.
- Place the cubed panettone into the warm custard for 10 seconds then remove and place into the tin. Repeat until all the panettone is built into a mound. Gently press down and allow it to sit for 10 minutes.
- Pour the remaining custard onto the tart every couple minute, allowing it to soak through. Sprinkle with remaining butter/sugar mixture and chocolate chips, bake for 35 minutes until golden brown. Allow to cool before serving with whipped cream.