Jamie Oliver's Christmas Cookbook
By Jamie Oliver
1 hr plus cooling
Not Too Tricky
serves 12
About the recipe
I had this idea to marry off two of my favourite desserts – banoffee pie and baked Alaska, which means you get creamy cold vanilla ice cream in the middle of a delicious warm tart. And let me tell you, this marriage is blooming amazing!
Recipe From
Ingredients
150g unsalted butter (cold), plus extra for greasing
1 orange
200g plain flour, plus extra for dusting
100g ground almonds
6 large free-range eggs
1 x 500g tub of quality vanilla ice cream
4 tablespoons dulce de leche or caramel sauce
300g caster sugar
2 large ripe bananas
1 lime
1 tablespoon Camp coffee syrup
Method
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep, 25cm loose-bottomed tart tin.
- To make the pastry, finely grate the orange zest into a food processor, add the cold butter, the flour, almonds and 1 egg, then blitz until it comes together into a ball of dough, wrap in clingfilm and chill for 30 minutes.
- Roll out on a clean flour-dusted surface until just under ½cm thick, then loosely roll up around the rolling pin and unroll over the tart tin, easing it in and pushing it carefully into the sides.
- Trim off any excess, patch up any holes, then prick the base with a fork, cover and chill in the fridge for 30 minutes (use any leftovers for mince pies).
- When the time’s up, line the pastry case with quality clingfilm (non- PVC), then fill with rice, making sure you pack it right out to the sides.
- Bake blind for 15 minutes, remove the clingfilm and rice and bake for another 5 minutes, or until lightly golden, then leave to cool. Soften your ice cream in the fridge.
- Once the pastry case is cool, spread the dulce de leche or caramel across the base, scoop over the ice cream and freeze until frozen solid – you could get it up to this stage a day in advance.
- Turn the oven up to 220°C/425°F/gas 7.
- To make your meringue topping, separate the remaining 5 eggs (keep the yolks for another day). In a free-standing mixer, whisk the egg whites with a pinch of sea salt until they form soft peaks.
- Place the sugar and 80ml of water in a pan on a high heat. Use a sugar thermometer to monitor it getting up to 110°C, then reduce the temperature to low. Let it gently bubble until it gets up to 120°C.
- Remove from the heat and let the bubbles settle for 30 seconds, then very gradually pour it into the egg whites, whisking constantly on a low speed. Leave it whisking for 10 minutes to cool and thicken the mixture.
- Meanwhile, peel and slice the bananas, finely grate over the lime zest and squeeze over the juice, then toss together.
- Get your tart out of the freezer, arrange the bananas over the ice cream, then pile on the meringue in nice peaks.
- Use a fork to ripple through drips of Camp coffee. Bake on the bottom of the oven for just 4 minutes, or until the meringue is lightly golden, leaving the ice cream frozen inside. Remove from the tin, and serve.
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