Plum and hazelnut tart with meadowsweet ice cream

Ingredients

Store Cupboard

Dairy

  • 200g of butter, diced, plus extra for greasing the tart tin
  • 200ml of whole milk
  • 65g of double cream

Alcohol

  • 25ml of Frangelico

Speciality Ingredients

  • 47g of meadowsweet syrup
  • 10g of ProCrema