Gingerbread! Not only is it a festive crowd and stomach pleaser but its also an adored treat in the Wardlaw household! So what could be better than gingerbread and ice cream combined for a festive spicy Christmas lunch dessert this year. I think I’ve gotten a little carried away with the gingerbread theme recenty (see here for gingerbread latte macaroons and here for gingerbread scotch pancakes). And those that know me know that ice cream is my achilles heel (see here for some inventive creations).
We’re probably in the minority in terms of food ethos on Christmas day. While many people might not think twice about their pudding choice I like to choose something that leads on from the indulgent main event that leaves people feeling happy and not sick and queezy. Don’t get me wrong, we’re a family with healthy appetite but a modest one. So, I always create something fresh and clean to cleanse the greasy remains of the turkey lunch so this zesty fresh tart is perfect.
This is a really old and long used tart recipe which could not be more simple to knock out! If you’re not making your own pastry it can be ready to go in under an hour!
Serves 6
Gingerbread Ice Cream
Although you could just flavour the ice cream base with gingerbread spices, I thought some added crumbled gingerbread would be a nice addition. Gingerbread is characteristcally mosit so I dried and crisped mine up beforehand to provide some texture to the final snowball scoop.
- 1 can condensed milk
- 300ml single cream
- 1tsp ground ginger
- 1tsp ground cinnamon
- 200g gingercake (I used Jamacian ginger loaf)
- Preheat the oven to 200°C. Crumble the ginger cake onto a baking tray and bake for about 15 minutes or so, keeping an eye on it, until it begins to crisp a bit or loose some of its moisture. Remove from the oven and leave to cool. Don’t worry – once its cooled it will crisp up more.
- Mix the condensed milk and cream together thoroughly in a jug then add the spices and mix.
- Churn in an ice cream maker until thick but not too set. Alternatively you can pour it into a tupperware box and leave to set in the freezer until thicker and no longer sloppy.
- Once the ice cream is the right consistency and the cake crumbs have cooled, stir them into the ice cream so it is distributed evenly and then freeze until hard.
Lemon and Apple Tart
Shortcrust Pastry (enough for 2 tart cases)
- 125g unsalted butter
- 250g plain flour
- Zest of 1 lemon
Filling
- 1 large cooking apple
- 2 large eggs, whisked
- 1 lemon, zest and juice
- 100g caster sugar
- 50g melted butter
- Start with the pastry. I like to use plain shortcrust as the ice cream and filling are sweet enough. Mix together the butter and flour in a food processer until it forms a breadcrumb like texture and then grate in the lemon zest and mix.
- Keep adding a few tbsps of cold water bit by bit and mix until you form a soft smooth dough.
- Form gently into a dough and shape into a disc. Wrap in cling film and leave to rest in the fridge for about 20 minutes.
- Meanwhile, preheat the oven to 180°C and line and grease a 20cm loose bottomed tart tin.
- Once rested, roll the pastry thinly on a floured surface and line the tart tin pushing the pastry into the edges neatly. Use a fork to prick 4-5 wholes across the base to stop it puffing up while cooking. Line with a sheet of baking parchment and fill with baking beans. Bake the tart case blind for about 15-20 minutes until it has a light straw colour and is mostly cooked.
- Remove the beans and parchment and return the case to the oven to cook the base for about more 5 minutes. Finally brush with a little beaten egg to cover the wholes and seal the pastry.
- Leave the case to cool while you make the filling.
- Whisk the eggs, sugar and lemon zest and juice in a bowl.
- Melt the butter and add to the mixture, whisking as you go.
- Grate the apple into the eggs too.
- Fill the tart case with the mixture and bake in the oven for about 35-40 minutes until just set and golden on top.
Serve the tart dusted with icing sugar and with a snowball of gingerbread ice cream!
