Treacle & chestnut tart with spiced quince burnt butter ice-cream recipe (2024)

• 50 gm unsalted butter, coarsely chopped
• 2 eggs
• 35 ml pouring cream
• 350 gm golden syrup
• 50 gm fine breadcrumbs from soft brown bread
• 50 gm chestnuts, finely chopped (see note)

• 225 gm softened butter
• 350 ml skim milk
• 100 ml pouring cream
• 100 gm liquid glucose
• 6 egg yolks
• 100 gm caster sugar

• 660 gm caster sugar (3 cups)
• 500 ml red wine
• 10 black peppercorns
• 3 each star anise and cloves
• 2 cinnamon quills
• 2 fresh bay leaves
• 1 thyme sprig
• Thinly peeled rind of 1 lemon
• 2 large quince (about 330gm each), cored, quartered, peel and trimmings reserved

• 250 gm plain flour, sieved, plus extra for dusting
• 125 gm cold butter, coarsely chopped
• 40 gm pure icing sugar, sieved (¼ cup)
• 1 egg

Main

• 1

  For burnt butter ice-cream, cook butter in a saucepan over medium-high heat until browned (6-8 minutes), remove from heat, set aside. Meanwhile, combine milk, cream and glucose in a saucepan and bring to the boil over medium-high heat, stirring occasionally. Meanwhile, whisk yolks and sugar in a large bowl until pale and creamy (1-2 minutes). Add milk mixture, whisking continuously, return mixture to pan and whisk continuously over low heat until mixture thickly coats the back of a wooden spoon (7-10 minutes). Remove from heat, whisk in browned butter, strain through a fine sieve, refrigerate overnight for flavours to develop, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.

• 2

  See Also

  Easy Dairy-Free Vegan Rocky Road Ice Cream RecipeRoasted Red Pepper Butter Recipe: Comfort Food, Easy, KetogenicRecipe | Homemade Goat's Milk Mozzarella - Weed 'em & ReapRecipe | Homemade Goat's Milk Mozzarella - Weed 'em & Reap

  For spiced quince, combine ingredients (except quince, peel and trimmings) in a saucepan with 750ml water, bring to the boil over medium heat. Add quince, peel and trimmings, cover closely with baking paper, weight with a plate, cover with a lid, reduce heat to low and simmer until quince is tender and dark (2-3 hours). Remove quince with a slotted spoon, cut into wedges, then strain cooking liquid through a fine sieve (discard solids), pour back over quince and set aside.

• 3

  Meanwhile, for sweet pastry, preheat oven to 180C. Pulse flour, butter and icing sugar in a food processor until coarse crumbs form, add egg and pulse until a dough forms. Turn onto a lightly floured surface, knead lightly and shape into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface into a 2mm-thick rectangle and line a 13cm x 36cm rectangular tart tin, trim edges and refrigerate to rest (30 minutes). Blind bake until golden (10-12 minutes), remove paper and weights, bake until golden and crisp (10-12 minutes), set aside.

• 4

  Cook butter in a saucepan over medium heat until browned (2-3 minutes), remove from heat and strain through a fine sieve (discard sediment). Whisk eggs, cream and 2 tsp fine sea salt in a separate bowl. Heat golden syrup in a saucepan over low heat, add browned butter, then add to cream mixture. Add breadcrumbs and chestnuts, mix well, then pour into tart and bake until just set (15-20 minutes). Cool in tin on a wire rack, then turn out and cool completely. Serve tart at room temperature with warm quince and a little syrup and burnt butter ice-cream.