Supplies
- ½ Sainsbury’s Taste the Difference Cherry and Almond Panettone
- Unsalted butter, to grease
- 30g flaked almonds
- 50g marzipan, roughly chopped
- 3 large eggs
- 2 yolks
- 60g caster sugar
- 400ml whole milk
- 200ml double cream
- 2 tbsp amaretto, optional
Steps
- Preheat the oven to 180C/160C.
- Lightly grease the base and sides of a baking dish (approx 30cm x 22cm) with butter.
- Cut your panettone into quarters and then slice thickly. Arrange them snugly in your baking dish. Scatter half of the flaked almonds and all of the marzipan on top and in between the slices. Set aside.
- In a large bowl, whisk together the eggs, yolks, and sugar. Pour in the milk, cream, and amaretto if using.
- Slowly pour the mixture onto the bread and let it sit for 20 minutes to soak up some of the liquid. Top with the remaining flaked almonds and bake for 30-35 until golden but still with a little wobble in the middle.
- Let it cool for 10 minutes before dusting with icing sugar and serving warm.
Supplies
For the base
- 12 cookies (approx 265g) Sainsbury’s Taste the Difference Chocolate and Clementine cookies
- 80g unsalted butter, melted
For the filling
- 200ml double cream
- 1 orange, zest only
- 20g golden syrup
- 300g dark chocolate, finely chopped
To top
- 1 chocolate and clementine cookie, crushed
- ½ orange, zest only
- 1 tbsp chocolate shavings
- 100ml double cream
- 1 ½ tbsp Cointreau, optional
- ½ tsp vanilla bean paste
Steps
For the base
- To make the base, crush the biscuits in a food processor or add them to a food bag and bash with a rolling pin until fine.
- Pour in the melted butter and mix until evenly coated. Tip the biscuits into a 23cm loose-bottomed tart tin and use the back of a spoon to press it down firmly.
- Chill in the fridge for an hour or until set.
For the filling
- To make the filling, add the finely chopped chocolate to a heatproof bowl.
- Heat the cream, zest, and golden syrup in a small saucepan until steaming hot but not boiling. Pour the hot cream over the chocolate and let it sit for 30 seconds. Start stirring slowly until you have a thick smooth ganache. If there are still a few lumps, set the bowl over a pan of simmering water until fully melted.
- Pour the ganache onto the biscuit base and place it back in the fridge to set for 2-3 hours.
To top
- When ready to serve, lightly whip the cream with some vanilla and Cointreau, if using. Dollop some cream around the edge of the tart. Top with some crushed biscuits, chocolate shavings, and orange zest.