Prune and Armagnac tart with Christmas pudding ice cream

Method

1. Preheat the oven to 150C/gas 1. Whisk the eggs, yolks, sugar and Armagnac until mousse-like. It's best to do this in a bowl set over a pan of simmering water.

2. Warm the cream with the vanilla seeds and fold into the mousse mixture.

3. Dice the prunes and use to cover the base of the pastry case. Pour over the cream mixture and bake at for about 20 minutes, until the filling is just set. Leave on one side.

4. For the ice cream, put the seeds in a saucepan with the single cream and bring to boiling point. Remove the pan from the heat, cover, and leave to infuse for 10-15 minutes.

5. Pour the flavoured cream on to the egg yolks, whisk well and return to the rinsed-out pan.

6. Whisk over a low heat, until the mixture thickens slightly and coats the back of a spoon. Sweeten to taste with vanilla sugar and leave on one side to cool.

7. Whisk the double cream until it resembles soft peaks. Gently fold in the vanilla cream mixture and churn, in an ice cream machine until just set. Fold in the diced Christmas pudding and transfer the ice cream to the deep freezer. Serve the tart with the ice cream.

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Ingredients

For the filling

2 Eggs
4 egg yolks
4 tbsp caster sugar
25ml Armagnac
250ml double cream
2 vanilla pods, split, seeds scraped out

For the tart

250g prunes, preferably d’Argen, pitted and steeped in Armagnac for at least 24 hours
1 x 24 cm baked sweet pastry case

For the vanilla ice cream base

1 vanilla pod, split, seeds scraped out
300ml single cream
4 egg yolks, beaten
vanilla caster sugar, to taste
300ml double cream, preferably un-pasteurised
1 Christmas pudding, diced

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