165g plain flour, plus extra for dusting
25g ground almonds
120g unsalted butter
55g caster sugar
Salted caramel filling
200g of caster sugar
30ml of Madeira
600ml of double cream, at room temperature
10 gr salt
200g of egg yolk (approx. 10 egg yolks)
- Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.
- Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
- Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 2 hours before using.
- Place the caster sugar in a pan and place over a high heat. Once the sugar starts to melt, swirl the pan to keep the sugar moving as it caramelises. Stir gently with a wooden spoon.
- As soon as the caramel achieves a rich hazelnut-bronze colour, add the Madeira and allow it to boil.
- Slowly pour in the warm cream and whisk to combine, then add the salt and whisk again. Remove from the heat and set aside to cool
- Lightly beat the egg yolks in a bowl, then add the caramel cream and whisk to combine
- Pass through a fine sieve into a bowl and set aside to rest for 10 minutes. set in the fridge to chill.
220ml of whole milk
55g of caster sugar
20g of cornflour
1 gelatine leaf
40g of unsalted butter, chilled and diced
30g of praline paste
50ml of double cream
For the praline cream, bring the milk and cream to the boil in a pan. In a bowl, mix the egg and egg yolk with the caster sugar and cornflour.
Pour the hot milk into the cornflour mix and stir until combined. Return to the pan and bring back to the boil, whisking constantly. Cook for 1 minute, then remove from the heat.
Soak the gelatine in cold water until soft. Add to the mix and whisk until melted. Add the butter and whisk until smooth
Transfer the mix to a bowl set over ice and whisk until cooled. Whisk in the praline and store in the fridge.
Ginger ice cream
220ml of whole milk
300ml of double cream
130ml of glucose
30g of trimoline
15 gr fresh ginger, grated
½ vanilla pod, split
For the ice cream, combine the milk, cream, glucose, trimoline, and ginger in a pan. Scrape the vanilla seeds from the pod and add to the pan with the pod, bring to the boil.
Meanwhile, lightly whisk the eggs and sugar in a bowl. Add the hot milk mix and whisk, then pour back into the pan. Cook, until the mixture reaches 85°C – (until thick enough to coat the back of the spoon)
Pass through a fine sieve into a bowl set on ice to cool quickly. Keep in the fridge for 24 hours. Churn the ice cream up to 4 hours before use, then store in the freezer until ready to serve. If you don’t have an ice cream maker to hand, simply place in a container in the freezer, break up the ice cream with a folk every hour.
To bake the tart
Remove the tart mix from the fridge 1hour 30min before cooking and the pastry 45 minutes before rolling.
Roll the pastry on a cool work surface to a thickness of 4 mm. Slightly Dust the pastry with flour as you go to prevent it from sticking to the surface.
Carefully manoeuvre the pastry into the tart ring to line it. Ensure the pastry is tucked right into the corners of the ring.
Allow the excess pastry to hang over the rim of the ring. Prepare 2 large sheets of cling film, big enough to hold the baking beans and overlap the tart edge. Keep in the fridge for 30 minutes.
Line the pastry case with the cling film, then fill with baking beans. Place in an oven preheated to 180°C/fan 160C/gas 4 and bake for 15 minutes, or until the rim of the pastry case is golden. Remove from the oven and lift out the cling film with the baking beans. Return the tart case to the oven
Bake for a further 5–10 minutes. Remove from the oven once more, brush any cracks with beaten egg (or repair larger ones with a tiny amount of raw pastry) and set aside to cool
Return the tart case to the oven and heat up for 5 minutes. Then, remove again and fill with the caramel mix. Carefully return the tart to the oven
Reduce the heat to 110°C/fan 90C/gas ¼ and bake for about 30 minutes or until the filling is just set
Remove the tart from the oven and set aside to cool. While it is still warm, trim off any excess pastry using a small knife, cut away from the tart. Leave to cool completely.
Using a large, sharp serrated knife, portion the tart into 8 portions. Wipe the knife between cuts to ensure a clean finish.