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1x 2 lb. panettone
9 tbsp unsalted butter, plus extra for greasing
4 tbsp. demerara sugar
1 vanilla bean
1¼ c. double cream
1¼ c. whole milk
5 large free-range eggs
½ c. light brown sugar
⅓ c. good quality dark chocolate (70%)
⅓ c. orange marmalade

Garnish
fresh raspberries & whipped cream


* You will need a 10½ or 11-inch tart pan with a removable bottom. LOL
INSTRUCTIONS
Preheat your oven to 350 F. Wrap the tart pan in aluminum foil. Grab a rimmed baking sheet.
Grease the tart pan with butter. Bash 2 tbsp. of Turbinado sugar in a pestle and mortar, then mix back with the remaining sugar. Add the sugar to the pan, shaking it around to coat.
Slice the sides off the panettone using a serrated bread knife. Use these pieces to line the bottom and the sides of the tart pan. Press together gently to compact. Cut the rest of the panettone into large cubes for the filling.
For the custard, slice the vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds. Place the vanilla into a pot with the milk, creme fraiche, and butter. Simmer until the butter has melted. Remove from the heat.
In a large bowl, whisk the eggs and sugar together until smooth. Whisking constantly, slowly pour the warm milk mixture into the eggs. Do this a little at a time so the eggs do not scramble. Remove the vanilla bean.
Pour ⅓ of the custard mixture into the base of the tart to soak. Add the rest of the bread cubes to the custard and soak briefly, about 30 seconds to one minute.
To assemble, layer the bread with dollops of marmalade and chocolate chips tucked in between. Don't worry if it's not precise! The idea is to achieve a range of textures.
Place the tart onto a rimmed baking sheet. Sprinkle the top with the remaining Turbinado sugar.
Bake in the center of the oven for about 25-30 minutes. The tart is ready when puffed and golden brown.
Let the tart rest for 10 minutes before serving. Remove from the tin and cut into slices. Serve with whipped cream, powdered sugar, or ice cream and berries.