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