Raspberry Frangipane Tart, Honey and Raspberry Ice Cream
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Serves 12Difficulty:
Intermediate
The natural fragrance and aroma from fresh raspberries is simply scrumptious. This year so far we have had particularly large, fragrant and sweet raspberries. Almonds and raspberries are a naturally good combination, throw in a spoonful of local honey and you’re even better off.
Our beehives are doing well – fingers crossed we shall gain a few jars this season for our own pleasure and joy. John Buzz our bee man has warned me that with the cold and wet the bees are not particularly productive, well only time will tell and we still have a few more weeks of summer to go.
Here at British Larder HQ we make everything in bulk, I usually make a test batch large enough for tasting and selling, in this case I made 12 tarts for the restaurant and one for me. However the honest truth and I feel confession time coming on, drum roll…, I shared one with everyone and then had another whole one all to myself. Oops does that sound selfish? Hope not as they are really delicious; go on give it a try.
The pastry I used is my good and trustworthy sweet shortcrust pastry, we make up to five times the volume of the recipe, divide the mix into small blocks and freeze them, it comes in handy as it will defrost overnight in the fridge ready to be rolled and turned into these delicious little numbers.
The ice cream is equally delicious and in my opinion if you are going to bake and make a treat, do it well. This recipe is not for anyone on a diet that is for sure! I make the honey ice cream base and use an ice cream machine to churn the ice cream; when it’s ready I transfer the ice cream to a chilled tub and pour the honey crushed raspberries over then take a fork and give it a gentle mix, not too much as I like the ripple effect.
Make the tarts one day in advance and the ice cream can be made up to three days in advance, the longer you keep the ice cream the harder it will get to scoop so my advice is that it’s best to be used within a week. The tarts are delicious when they are slightly warmed through in a mild oven before serving.
Ingredients & Method
For the Raspberry and Honey Ice Cream
- 400ml double cream
- 400ml milk
- 6 egg yolks
- 100g caster sugar
- 100ml clear runny honey
- 100g fresh raspberries
For the Raspberry Frangipane Tart
- 300g sweet shortcrust pastry
- 160g caster sugar
- 160g unsalted butter
- 100g flour
- 300g ground almonds
- 6 whole eggs
- 1tsp almond extract
- Pinch salt
- 150g raspberry jam
- 150g fresh raspberries
For the Honey Syrup Glaze
- 200ml water
- 100g caster sugar
- 100g clear runny honey
- juice of one lemon
- 100g toasted flaked almonds
First prepare the ice cream. In a medium saucepan over medium heat bring the cream and milk to just before boiling point. In a separate bowl whisk the yolks, sugar and honey till smooth and add one ladle of warm cream to the egg mix, stir and add the egg mix to the warm cream, return the pan to low heat and stirring continuously cook the ice cream base out for about 8 – 10 minutes, till the mix has thickened and the eggs are cooked but not boiled. Cool the ice cream mix and use an ice cream maker to churn the ice cream following the manufacturer’s guidelines. While the ice-cream is churning crush the fresh raspberries using a fork, keep chilled till needed. Once the ice cream is churned scoop the ice-cream into a freeze stable container and stir in the crushed raspberries, freeze for a minimum of three hours before serving.
Prepare the tart cases. Roll the pastry to about 2 -3mm thickness and line 12 individual tart cases measuring 10cm in diameter and 5cm high. Trim the excess pastry off and divide the jam between the 12 moulds, refrigerate to rest for 30 minutes.
While the pastry cases are resting prepare the frangipane mixture. Cream the butter and sugar till pale and fluffy, then add the eggs one at a time, add the almond extract and mix well. Fold the flour, salt and ground almonds in to the butter mix.
Divide the frangipani mix between the tart cases and divide the raspberries between the tarts by placing them on top of the frangipane mixture. Refrigerate for 30 minutes before baking.
Pre-heat the oven to 170° and bake the tarts for 20- 22 minutes.
While the tarts are baking prepare the syrup. In a small saucepan over medium heat dissolving the sugar and honey in the water bring the syrup to a gentle simmer for 8 minutes till reduced by half and slightly thickened, add the lemon juice and keep warm.
Once baked let the tarts cool for 5 minutes, pour the glaze over the warm tarts and garnish with flaked toasted almonds.
Remove the tarts from the moulds and serve warm with a scoop of the raspberry and honey ice cream.