Elevate your Christmas celebrations with a jaw-dropping dessert.
Mango Tart with Rum Caramel
Prep time 30 mins (plus cooling & chilling time)
Cook time 40 mins
Serves 8-10
INGREDIENTS
1 x 435g packet Carême Vanilla Bean Sweet Shortcrust Pastry, defrosted
3 cups (750g) mascarpone
150ml milk
½ cup (110g) coconut sugar or brown sugar
¼ cup (60ml) spiced rum
2 tsp vanilla bean paste
6 mangoes, stoned, peeled, thinly sliced lengthways
Passionfruit pulp, to serve
Rum caramel
1 cup (220g) caster sugar
1/3 cup (80ml) spiced rum
Juice of 1 lime
2 tsp vanilla bean paste
METHOD
1. Line a 4cm deep, 23cm-diameter tart tin with the pastry, pressing into the side and base. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes to chill.
2. Preheat oven to 180°C fan-forced. Line pastry case with baking paper and pastry weights or rice. Bake for 15-20 mins or until lightly golden. Remove baking paper and pastry weights or rice. Bake for a further 10-12 mins or until golden brown. Set aside to cool completely.
3. Meanwhile, to make the rum caramel, place the sugar and ¼ cup (60ml) water in a saucepan over medium-high heat. Stir to dissolve sugar. Bring to the boil. Cook, without stirring, for 10-12 mins or until it becomes a dark caramel. Remove from heat. Carefully add the rum, lime juice, vanilla and ¼ cup (60ml) water to the caramel (the mixture might spit). Return to heat. Stir until smooth. Transfer to a heatproof screw-top jar. Seal. Refrigerate until chilled.
4. Whisk the mascarpone, milk, sugar, rum and vanilla together in a large bowl until soft peaks form (do not overmix). Spoon the mixture into the cooled pastry case.
5. Transfer the tart to a serving platter. Arrange the mango slices in concentric circles over the mascarpone mixture to cover. Drizzle with rum caramel. Spoon over the passionfruit pulp. Cut into wedges to serve.
Note
The cooked, cooled, unfilled pastry case can be stored in an airtight container for up to 2 days. The rum caramel can be stored in a sealed jar in the fridge for up to 1 week.
Prosecco Berry-Cherry Jelly
Summer cherries and berries are the festive season’s favourite fruits. Here we’ve turned them into a wreath-like jelly, spiked with prosecco. Decorate with yet more cherries and berries and add a little crunch with mini meringues or finely chopped nuts. David Jones Ice Cream is the best accompaniment – we love White Chocolate & Raspberry. You’ll need to start this recipe 1 day ahead, but it can be made up to 3 days ahead. If you don’t have a fluted mould, you could always set this in a large trifle bowl instead, and reduce the amount of gelatine by about a third.
Prep time 40 mins (plus chilling time) Cook time 10 mins
Serves 8-10
Start this recipe 1 day ahead
INGREDIENTS
2 cups (500ml) milk
½ cup (110g) caster sugar
2 tsp vanilla bean paste
6 titanium-strength gelatine leaves, softened in a bowl of cold water for 5 mins
500g crème fraîche
Cherries, raspberries, strawberries, blueberries and blackberries to serve
David Jones White Chocolate & Raspberry Ice Cream, to serve
Prosecco jelly
750ml bottle prosecco, such as David Jones King Valley Prosecco NV
1½ cups (330g) caster sugar
150g pitted cherries
150g strawberries, coarsely chopped
100g raspberries
Juice of 1 orange
Juice of ½ lemon
15 titanium-strength gelatine leaves, softened in cold water for 5 mins
80g pitted cherries, extra
80g sliced strawberries, extra
80g raspberries, extra
METHOD
1. To make the prosecco jelly, combine the prosecco, sugar, cherries, chopped strawberry, raspberries, orange juice, lemon juice and 3 cups (750ml) water in a large saucepan over medium-high heat. Stir to dissolve sugar. Bring to the boil. Reduce heat to medium-low and bring to a simmer. Cook for 6-8 mins or until berries release their juice. Remove from heat. Squeeze excess water from gelatine. Stir gelatine into berry mixture to dissolve. Strain mixture through a fine sieve into a 2L (8-cup) capacity fluted cake tin. Refrigerate for 2-2½ hours or until just beginning to set.
2. Gently sprinkle extra cherries, sliced strawberry and extra raspberries over the partially set jelly in the tin – they should sink into the jelly but not drop right to the bottom. Refrigerate for a further 2-3 hours until almost completely set.
3. Combine the milk, sugar and vanilla in a medium saucepan over medium-high heat. Bring to a simmer. Stir to dissolve sugar. Remove from heat. Squeeze excess water from gelatine. Stir gelatine into milk mixture to dissolve.
4. Whisk the crème fraîche in a large bowl until smooth. Gradually whisk in milk mixture until smooth and combined. Pour over the jelly mixture in the tin and refrigerate overnight to set.
5. To serve, dip the mould in hot water (do not let the water touch the jelly). Use your fingers to gently pull jelly away from the sides of the tin to loosen. Place a chilled serving plate on top of the mould, then carefully invert the plate and mould to turn out the jelly. Decorate with extra cherries and berries and serve with David Jones Ice Cream.
4. Whisk the mascarpone, milk, sugar, rum and vanilla together in a large bowl until soft peaks form (do not overmix). Spoon the mixture into the cooled pastry case.
5. Transfer the tart to a serving platter. Arrange the mango slices in concentric circles over the mascarpone mixture to cover. Drizzle with rum caramel. Spoon over the passionfruit pulp. Cut into wedges to serve.