Plum and hazelnut tart with meadowsweet ice cream

by Sally Abé
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Ingredients

Store Cupboard

  • 200g of plain flour, plus extra for dusting
  • 40g of Demerara sugar
  • 100g of caster sugar
  • 100g of hazelnuts, ground
  • 25g of plain flour
  • 10g of caster sugar
  • 25g of caster sugar
  • 54g of egg yolk
  • 25g of caster sugar
  • icing sugar, for dusting
  • 1 cobnut, or hazelnut

Dairy

  • 100g of butter, diced, plus extra for greasing the tart tin
  • 1 egg, beaten
  • 100g of butter, softened
  • 1 egg
  • 200ml of whole milk
  • 65g of double cream

Fruit & Vegetables

  • 100g of damsons
  • 10g of lemon juice
  • 3 plums, thinly sliced (a mixture of mirabelles, greengages and red plums)

Alcohol

  • 25ml of Frangelico

Speciality Ingredients

  • 47g of meadowsweet syrup
  • 10g of ProCrema