Christmas Sugar Snow Globe Desserts
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
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
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.
Assembly
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.
My Cookbook
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All recipe quantities in the book are in grams, ounces and cups.
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can u just tell how many hours does it take to make this
I really like all of your video
I enjoyed the ballon one
Yours sincerely skyebeddell.x
THanks Skye.
Your work is amazing , I just wanna ask if I can exchange the organ juice with another fruits like raspberry?
Hi Sara, Yes you could.
Love your work and clear directions Ann. What size are the hemisphere molds and where could I find them?
Hi Sally, Silcone Hemisphere molds or half sphere silicon baking molds can usually purchased from a Cake decorating store or a kitchen goods store. A quick search on the internet should turn up a local online supplier. The ones Ann used were about 60mm across and had 6 hemispheres to a mat.
Hi. Do i have to add in the glucose syrup to the domes? Its really expensive were we live and theres not much in the container. Is the glucose syrup necisary?
Thanks.
Hi Malia, yes it is necessary and won’t work without it. It is not usually expensive as it is a base ingredient for most candies. It is a shame that it is so expensive in your area.
Love your work, thank you for your generous tutorials. Happy New Year to you and your family. I look forward to enjoying your 2017 projects.
Thanks for the feedback Chris. Wishing you a fabulous New Year too!
How ma y cups is 75mL (2.54 fluid ounces) water? Also, I cannot find candy thermomer within miles….
Hi Crystal, If using imperial cups that is about 1/4 cup. If using US cups it is just under 1/3 of a cup. Candy thermometers are readily available from online suppliers. If doing sugar cand y work you really need to have one on hand.
Hi! Where do you get the bars that you hook your camera on for filming from?
Hi Will, you can usually find what you need at a hardware store.
Hey I am making the dessert now and it does not say when to add in the colour?
Does it matter or do you just add it in pastry whenever?
Hi Gracie, In the video, you can see Ann adds the coloring just before she adds the eggs, so it mixes as the egg is mixed in and the dough is kneaded.
I’m making these right now ahead of time for boxing day dessert. My sugar domes caramelized before reaching hard crack temp 🙁
Oh dear Julie, That is a shame. Usually the syrup will start to colour and caramleize after it moves past the hard crack stage. It is usually an indicator that it has been taken to far. Watch out for crystals forming on the side of your pan. Wash them done as Ann shows you in the video. Hope you get a better result next time.
Looks amazing but so easy create
This is insane and so cute! What a perfect festive dessert – my little cousins are going to go bananas when I show them these! Love your website!
Thanks Ruby & Cake for the great feedback.
hi! could you please tell me where can i buy those small baking tins with the cutter? Thank you 🙂
Hi Nastja, These loose based bottom tins are made by a number of different companies. The ones Ann used were originally from Baker’s Secret but are not available in all areas. Just search for round individual loose bottom cheesecake or tart pans. You can usually buy them in a set of 2 or more.
I love all your recipes. Who is up for a challenge spot the difference
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amazing! If I made these in the morning, would I store them in the frig with or without the dome until evening? I love thes creative, show-stopping desserts!! Thank you!
Yes Peggy, Keep the bases in the fridge and add the dome when ready to serve.
WOW those are tooooo cute and the taste is out of this world……love these so much both in taste and visual
would love yo know what you think
Hi Aloui, We loved your cake. It made us laugh. I am guessing you have and M&M lover in your household.
good luck and happy holidays
Hello love what you do and always wait for your great creations, i have 2question if i may where can i get hold of those neat small cake forms and 2 i live in Brussels and golden syrup is quite expensive what can i replace it with thanks
Hi! I’m from Belgium too. You can find the glucose syrup in Aveve, €5.50 for 1kg. I got the little hemisphere mold from Alice Délice in Wijnegem Shopping center, but you can also find these on Amazon
Hi Alaoui, the best replacement for golden syrup is usually Molasses or treacle. I think you are asking about the loose bottom individual pans. You can often find these sold in pairs as loose based cheesecake or tart pans.
Wow Ann, these are amazing! The sugar domes just take the dessert to a whole new level!
I think it is a keeper!! I hope all goes well!
Thanks again for a wonderful piece of edible art!
Sierra