Coconut Treacle Tart with Quick Clotted Cream Ice-Cream
Discover Ainsley Harriott's Coconut Treacle Tart with Quick Clotted Cream Ice-Cream. Perfect for sharing, this treat is easy to prepare and sure to delight friends and family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Food processor
- Ice cream maker
- Loose-bottomed flan tin
- Baking beans
- Rolling pin
- Microplane
- Parchment paper
- Oven
- Stove
- Pan
- Mixing bowl
- Spoon
- Spatula
- Measuring spoon
- Plastic container
- Freezer
Ingredients
- 1 x quantity basic shortcrust pastry and a little plain flour for rolling out
- 225 g (8 oz) clotted cream
- 600 ml (1 pint) carton of chilled fresh custard
- 1⁄2 teaspoon vanilla extract
- 6 tablespoons icing sugar
- 175 g (6 oz) white breadcrumbs, made from day-old bread
- 100 g (4 oz) desiccated coconut
- finely grated zest of 1 lemon
- 750 g (11⁄2 lb) golden syrup
- 1 1⁄2 tablespoons lemon juice
- ⁄2 teaspoon ground ginger
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