- Dairy free
- Egg free
- Lactose free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
For an extravagant dessert that'll wow the crowd, try this festive twist on a classic bombe Alaska.
- Serves8
- Cook time30 minutes
- Prep time30 minutes, + cooling, 1 hour chilling & 2 1/2 hours freezing time
Ingredients
- 680g jar morello cherries, drained reserving liquid
- 1 tbs vanilla extract
- 410g jar fruit mince
- 1 Granny Smith apple, peeled, coarsely grated
- 2L vanilla ice cream, softened
- 1 cup (220g) caster sugar
- 4 free-range egg whites*
- Sweet shortcrust pastry
- 1 1/2 cups (225g) plain flour
- 1/3 cup (55g) icing sugar mixture
- 125g cold unsalted butter, chopped
- 1 free-range egg yolk
- 3 tsp iced water
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Step 2
Roll out the pastry on a lightly floured surface until 4mm thick. Line a 3.5cm-deep, 21cm (base measurement) fluted tart tin with removable base with pastry and trim the edges. Place in the fridge for 30 mins to rest.
Step 3
Preheat oven to 200°C. Place pastry case on a baking tray. Line pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until light golden. Set aside to cool.
Step 4
Place cherries, vanilla, fruit mince and apple in a medium saucepan over medium heat. Bring to a simmer and cook, stirring, for 5-6 mins or until the mixture reduces and thickens slightly.
Step 5
Spoon cherry mixture into the tart tin and place in the freezer for 30 mins or until chilled. Spoon ice cream over the cherry mixture and return to the freezer for 2 hours or until firm.
Step 6
Meanwhile, place the reserved cherry liquid and 2 tbs sugar in a medium saucepan over high heat. Bring to the boil. Cook, stirring, for 5 mins or until syrup reduces by half. Set aside to cool completely.
Step 7
Use a clean electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and meringue is thick and glossy.
Step 8
Transfer the tart to a serving platter. Working quickly, use a large spoon to spoon meringue over the ice cream to cover. Use a kitchen blowtorch to toast meringue until browned all over. Drizzle with syrup and serve immediately.
* This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
Recipe tip
COOK. STORE. SAVE.
Cook it right: Don’t own a kitchen blowtorch? Bake the bombe Alaska meringue in a preheated oven at 200°C for 5 mins or until lightly browned.
Plan ahead: This show stopper can be prepared, without the meringue topping, up to 1 week ahead. Cover and store in the freezer.
Cherry mince tart bombe Alaska
- Serves8
- Cook time30 minutes
- Prep time30 minutes, + cooling, 1 hour chilling & 2 1/2 hours freezing time
Ingredients
- 680g jar morello cherries, drained reserving liquid
- 1 tbs vanilla extract
- 410g jar fruit mince
- 1 Granny Smith apple, peeled, coarsely grated
- 2L vanilla ice cream, softened
- 1 cup (220g) caster sugar
- 4 free-range egg whites*
- Sweet shortcrust pastry
- 1 1/2 cups (225g) plain flour
- 1/3 cup (55g) icing sugar mixture
- 125g cold unsalted butter, chopped
- 1 free-range egg yolk
- 3 tsp iced water
Description
For an extravagant dessert that'll wow the crowd, try this festive twist on a classic bombe Alaska.
Method
Step 1
To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Step 2
Roll out the pastry on a lightly floured surface until 4mm thick. Line a 3.5cm-deep, 21cm (base measurement) fluted tart tin with removable base with pastry and trim the edges. Place in the fridge for 30 mins to rest.
Step 3
Preheat oven to 200°C. Place pastry case on a baking tray. Line pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until light golden. Set aside to cool.
Step 4
Place cherries, vanilla, fruit mince and apple in a medium saucepan over medium heat. Bring to a simmer and cook, stirring, for 5-6 mins or until the mixture reduces and thickens slightly.
Step 5
Spoon cherry mixture into the tart tin and place in the freezer for 30 mins or until chilled. Spoon ice cream over the cherry mixture and return to the freezer for 2 hours or until firm.
Step 6
Meanwhile, place the reserved cherry liquid and 2 tbs sugar in a medium saucepan over high heat. Bring to the boil. Cook, stirring, for 5 mins or until syrup reduces by half. Set aside to cool completely.
Step 7
Use a clean electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and meringue is thick and glossy.
Step 8
Transfer the tart to a serving platter. Working quickly, use a large spoon to spoon meringue over the ice cream to cover. Use a kitchen blowtorch to toast meringue until browned all over. Drizzle with syrup and serve immediately.
* This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.