sour cherry, ginger and pistachio

ice-cream tart

  • 500g store-bought hard ginger biscuits
  • 180g unsalted butter, melted
  • ¼ cup (35g) dried sour cherries
  • ¼ cup (40g) currants
  • ½ cup (65g) sweetened dried cranberries
  • ¼ cup (55g) glacé ginger, chopped
  • ¼ cup (35g) slivered pistachios
  • 1½ tablespoons warm brandy
  • 340g store-bought vanilla ice-cream+, chopped

basic custard ice-cream

  • 1½ cups (375ml) milk
  • 1½ cups (375ml) single (pouring) cream
  • 1 vanilla bean, split and seeds scraped
  • ½ cup (110g) caster (superfine) sugar
  • 6 egg yolks
  1. Place the biscuits in a food processor and process until the mixture resembles breadcrumbs. Add the butter and process until well combined. Reserve 1½ cups of the ginger crumble. 
  2. Use the back of a spoon to press the remaining crumble into the base and sides of a lightly greased 34cm x 11½cm loose-bottomed, fluted tart tin. Refrigerate for 1 hour or until set.
  3. Place the cherries, currants, cranberries, ginger, pistachios and brandy in a bowl and set aside for 20 minutes. Place the ice-cream in an electric mixer and beat on low until softened. 
  4. Stir through the fruit mixture and spoon into the tart shell. Freeze for 3–4 hours or until completely set. Sprinkle the tart with the reserved ginger crumble to serve. Serves 8.

+ You can make the basic custard ice-cream (see below) and use instead of store-bought ice-cream, if you prefer.

  1. Place the milk, cream, vanilla bean and seeds, and half the sugar in a medium saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and remove from the heat. Remove the vanilla bean and set aside for 5 minutes to cool slightly.
  2. Place the egg yolks and remaining sugar in a bowl and whisk until pale and creamy. Gradually pour the milk mixture over the egg mixture, whisking continuously. Place in a clean saucepan over medium heat and cook, stirring, for 5–7 minutes or until mixture is thick enough to coat the back of a wooden spoon. 
  3. Place in a bowl and refrigerate until cooled completely. Churn in an ice-cream machine according to manufacturer’s instructions. Transfer ice-cream to a metal container and freeze until ready to serve. Makes 1 litre.
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