Walnut Tart and Icecream

The kids will love making the icecream!

Walnut Tart with Quick Fudge Ice Cream

Serves 6

1 recipe Sweet Rich Shortcrust Pastry

Walnut filling
125g unsalted butter, softened
125g light soft brown sugar
3 large eggs
Grated zest and juice of 1 small orange
175g golden syrup
22sg shelled walnut pieces
Pinch salt

Fudge ice cream
150g chewy toffees (such as Werthers)
100g double cream
600ml good vanilla ice cream, softened

1. Bring pastry to room temperature.
Preheat oven to 190 c
2. Roll out pastry on light floured worktop and use to line 23cm fluted tart tin. Prick the base, chill for 15 mins, then bake blind. Cool. Lower oven to 180c.
3. To make filling, put butter and sugar in a bowl, cream until fluffy. Beat the eggs one at a time, then beat in orange zest and juice. Heat golden syrup until just runny. Stir in butter mixture, then walnuts and salt.
4. Pour mixture into the pastry case and bake for 45mins until lightly browned.
5. To make the ice cream, put toffees and cream into pan, stir over medium heat to melt. Cool slightly, then stir quickly into the ice cream so it looks marbled. Freeze until ready to serve with the tart.