Plum and Hazelnut Tart Recipe with Meadowsweet Ice Cream - Great British Chefs

Ingredients

• 200g of plain flour, plus extra for dusting
• 100g of butter, diced, plus extra for greasing the tart tin
• 40g of Demerara sugar
• 1 egg, beaten
• 100g of caster sugar
• 100g of butter, softened
• 100g of hazelnuts, ground
• 25g of plain flour
• 1 egg
• 100g of damsons
• 10g of caster sugar
• 25ml of Frangelico
• 25g of caster sugar
• 200ml of whole milk
• 65g of double cream
• 54g of egg yolk
• 47g of meadowsweet syrup
• 10g of ProCrema
• 10g of lemon juice
• 3 plums, thinly sliced (a mixture of mirabelles, greengages and red plums)
• icing sugar, for dusting
• 1 cobnut, or hazelnut