Ann Reardon

Christmas Sugar Snow Globe Desserts

sugar dome dessert ann reardon

These delightful little desserts have a sugar snow globe over the top. If you wanted you could add some white sprinkles on the inside to make it even more snowy but I liked the subtle bubbles in the sugar.

Each dessert has a pistachio base, orange curd, diplomat cream, fresh fruit and is then topped with the thin sugar globe.

To make these Christmas sugar snow globe desserts you will need:

(makes 12 mini tarts)

Pistachio Base
250g (8.82 ounces) or 1 1/2 cups plain flour
125g (4.41 ounces) or 1/2 cup plus 1 tablespoon of sugar
125g (4.41 ounces) or 1/2 cup plus 1 tablespoon butter
35g (1.23 ounces) or 1/4 cup pistachios
30g (1.06 ounces) or 1/4 cup hazelnuts
1 egg
1 drop green gel food coloring
Cut the butter into the flour and then rub in until it resembles fine bread crumbs. Crush the pistachios and hazelnuts and add to the flour mixture along with the sugar. Stir well then add in the beaten egg. Mix until it forms a ball then tip and out knead lightly. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180C (356 degrees Fahrenheit) and follow the directions on the video for placing in the lined baking tins.

Orange Curd
yummiest dessert recipe ann reardon
500mL (16.91 fluid ounces) or 2 cups of fresh orange juice
3/4 tablespoon of gelatine
rind of one orange
125g (4.41 ounces) or 1/2 cup plus 1 tablespoon of sugar
3 eggs
200g (7.05 ounces) or 3/4 cup plus 3 tablespoons of butter, cubed

Add a little of the juice to the gelatin and stir it through straight away then leave to absorb the liquid.

Place the rind, juice and sugar into a pan and boil down to 250mL (8.45 fluid ounces) or 1 cup.

Add in the gelatin and stir until melted.

Whisk in the eggs and stir for a few minutes over the heat until it thickens. Remove from the heat and stir through the butter.

Strain through a sieve to get rid of the bits of rind.

Diplomat Cream
60ml or 1/4 cup cream
60ml or 1/4 cup milk
1 egg yolk
40g (1.41 ounces) or 3 tablespoons of sugar
8g (0.28 ounces) or 1 tablespoon of cornflour or corn starch
plus an additional 125ml or 1/2 cup of of cream

diplomat cream recipe ann reardon

Pour the milk and cream into a saucepan.

In a bowl whisk together the cornflour, sugar and yolks. Add 2 tablespoons of the cream and whisk again to make a smooth paste.

Heat the milk and cream until it just starts to boil then add into he egg yolk mixture, whisking as you do.

Return the mixture to the pan and stir over the heat until it thickens.

Pour it into a flat dish and cover with plastic wrap to stop it forming a skin. Then place the in the fridge to cool down.

Once it is chilled whip the additional cream to form soft peaks. Take two spoonfuls of whipped cream and whisk it into the custard to lighten it. Now fold the custard into the cream.

Place into a piping bag with a star shaped tip.

Sugar Dome
300g (10.58 ounces) or 1 1/3 cups sugar
200g (7.05 ounces) or 1/2 cup glucose syrup
75mL (2.54 fluid ounces) water
silicone hemisphere mold
candy thermometer
Spray the mold with a little cooking oil and rub it over the surface so the sugar doesn’t stick.
Place the sugar water and glucose syrup into a pan over high heat.
Once it starts to boil wash down the sides of the pan using a wet pastry brush.
Heat to 150C (302 degrees Fahrenheit) then immediately remove from the stovetop and cool to 130C (266 degrees Fahrenheit).
Prop you silicone mold up on a board on an angle so excess sugar syrup can run down.
Pour the hot sugar syrup over each mold.
As it is starting to thicken push down with a greased circle cookie cutter around the base of each mold.
Once it is completely cold peel away he mold then gently push up on each dome to loosen it from the base.

sugar dome dessert recipe ann reardon

Place a heaped tablespoon of orange curd into each tart.
Pipe little stars of diplomat cream over the curd.
Add fresh fruit and a sugar dome on top of each tart.
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

95 Comments View Comments

  1. Rating: 3

    Size of tart pans 3” ? And removable bottom kind? My rubber molds are 2 inches across . So 4 inch tart pans too large I think . Love so pro, jenny

  2. Rating: 0.5

    This recipe is highly impractical to make. The way to make the curd, the eggs scramble every time, they need to be tempered. Or you need a hand blender to keep the proteins apart, hand whisking isn’t fast enough for they way you have this written.

    I went exactly with your recipe and instructions and the curd was scrambled.

    Then I was like, what do I do with the curd now that I’m done? Went to another website who actually knows what to do with curd and they stated put it in the fridge.

    Your recipe is missing so many steps, took too long to make and it not efficient. It’s sad because they look so cute.

  3. Rating: 5


  4. Rating: 5

    Hi Ann ! I’m a big fan I wanted to asked can I take out the pistachio in the pastry???

  5. Rating: 3.5

    Is glucose syrup the dame as corn syrup?

  6. Rating: 4.5

    Hey! your recipe is amazing , sadly i made the curd two times and it doesn’t get creamy haha, 🙁 I will keep trying!

  7. Rating: 4

    Hi Darcey, I am using silpat dome moulds for the domes…I tried the recipe and the sugar worked beautifully but I ended up with yellowy gobs of oil and sugar in the bottoms of the moulds. Pushing down the sygar candy mixture didn’t help. I am inclined to think that the veggie oil sabotaged me. Did it?

  8. Rating: 5

    Hello Jasmine,

    Although I am no expert, I saw online that you can use a glass of super cold water to test it out

  9. Rating: 5

    Hey! 🙂

    I rellay want to make this dessert as a surprise for my family. But my mother isn’t a fan of pistachio, my brother doesn’t like cream and I’m not a fan of the orange cream.

    So I would like to ask if it’s possible to alternatively use brownie batter, bring it in a circle shape, scoop out a little bit, then put a fruity cream inside and then make some of them without the cream stars on top? Do you think with the globe on top it will still be as magnificent as this recepy?

    (English is not my mother language. So sorry for little mistakes!)

    Thank you

  10. Rating: 4.5

    Hi I don’t have glucose syrup. Can this be omitted or substituted?

  11. Rating: 5

    Hi, where can I get the black cutter you used and what’s it called? I have tried making domes today and failed, I gave up after my 6th try. I didn’t use rubber mold. I ised a ramekin and just oiled it but it still didn’t work.

  12. Rating: 4.5

    Hi Ann,
    I’m hoping to make these for a work party next week but I have a few coworkers who can’t eat anything with gelatin in it, being muslim.

    What could I use to replace the gelatin?

    • Hi Jackie you can get halal gelatine. It is gelatine prepared only using animals that they can have prepared appropriately.

  13. Rating: 5

    I’m confused about the gelatin part. When you say 3/4 tablespoon gelatin are you referring to the dissolved product? I usually buy little package that can be added to food. Thanks for the recipe. Thinking in advance for something I can make for my students.

    • Hi Leonia, this is 3/4 tablespoon of dry powdered gelatin.

  14. How long does it take for the dome to set?

  15. Rating: 5

    Hi Ann,
    I am having trouble getting glucose syrup in NZ. I have found glucose powder, but have no instructions on how to convert it to syrup. Can you help? Or would golden syrup work?
    Thank you so much. Hoping to make these for Christmas Day.

  16. Rating: 5

    These are beautiful, but would you happen to have any tips on stopping the sugar domes from turning brown? I tried to follow the directions closely, yet they somehow ended up brown despite taking the pot off right away at the given temperature.

    • Hi Daniella, firstly I would recommend testing your candy thermometer as may be it is reading slightly below the accurate temperature. This would mean your mix is overheating. Next time you could take your mix off the heat a little earlier to avoid the colour change. Another thing you can do is change the brand of sugar you are using. Some cheaper sugars can have more impurities in them and this can colour the dissolved sugar.

  17. How long can they be stored

    • Hi Joyce, once assembled these desserts should be served the same day. You could make the elements a coupl eof days out and store the filled tars for a day or 2 in the fridge. Then decorate on the day of service.

  18. Rating: 5

    Hi Ann, really love your work!! Such amazing talent. One question I have is why no cream of tartar in your sugar dome. I see this added in other recipe, but yours still came out awesome. What is the point of the cream or tartar?
    Thanks from the UK.

    • Hi Alicia, Cream of tartar is sometimes added to sugar creations to prevent the formation of sugar crystals. In this situation that is not usually an issue.

  19. Just wondering if there os a way to make the dome without a thermometer?

    • Hi Jasmine, I am not an expert, so don’t take my word for it, but I saw online that you can use a cold glass of water – (ice is fine) and put in the sugar to find the temperature, although I don’t think it will be extremely accurate.

  20. Hi can you please let me know if I can use the queens brand glucose syrup. It’s gluten free and derived from corn. Thanks so much

    • Hi Darcey, you can use any brand of glucose syrup that is clearr in colou

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