Gooey caramel, pecan and chestnut tart – by Peter Fleming

INGREDIENTS

(serves six)

For the sweet paste
315g flour
20g ground almonds
160g butter
2 eggs

For the tart
100g sugar
100g honey
225g double cream
40g butter
100g pecan nuts, halved
100g cooked chestnuts, roughly chopped

For the white chocolate ice-cream (makes 10-12 portions)
1 litre milk
6 egg yolks
150g sugar
100g white chocolate

METHOD

Cream the butter and sugar together. Beat in the eggs followed by the flour and ground almonds. Line a 25cm flan ring with the paste and rest for 30 minutes. Bake blind for 20 minutes at 200ºC.

Boil the sugar honey double cream and butter to 118ºC (soft ball). Add the nuts. Put the mixture into the pastry case. Bake for five minutes at 200ºC.

To make the white chocolate ice-cream cream the yolks and sugar together. Boil the milk and pour over the yolks mixture and simmer for two minutes or until it coats the back of a spoon. Leave to cool and then churn.

Peter Fleming