For the sweet paste
20g ground almonds
For the tart
225g double cream
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
100g white chocolate
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.