Chelsea Tart with Milk Ice Cream & Pastry Crumble

Yield

8

Prep time

45 minutes

Ingredients

• For the tart:
• Approximately 10½ ounces (300 g) sweet shortcrust pastry
• 3 large eggs, beaten
• 150 g unsalted butter
• 180 g fresh white breadcrumbs
• Finely grated zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 400 g golden syrup
• A pinch of flaky sea salt, for serving
• For the milk ice cream:
• 500 ml whole milk
• 120 g superfine sugar
• 2 tablespoons skim milk powder
• 2 teaspoons cornstarch
• 100 ml heavy cream
• 1 teaspoon vanilla bean paste
• For the pastry crumble:
• 100 g reserved raw sweet shortcrust pastry scraps, additional to the tart shell
• 25 g unsalted butter, melted
• 2 tablespoons demerara sugar

Method

1. Prepare the ice cream first. Whisk the sugar, milk powder, and cornstarch into the milk in a saucepan until no dry lumps remain.
2. Heat gently, stirring continuously, until steaming and slightly thickened. Bring to a gentle simmer briefly while stirring so the cornstarch cooks through.
3. Remove from the heat and stir in the heavy cream and vanilla. Transfer to a heatproof bowl and cool promptly over an ice bath, stirring occasionally. Cover and refrigerate until thoroughly cold.
4. Churn according to your ice cream maker’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop.
5. Preheat a convection oven to 355°F (180°C fan). Roll out the tart pastry and line a 9-inch (23 cm) tart pan. Trim the edges and refrigerate for 20 minutes.
6. Line the chilled shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, and bake for another 5 minutes, until lightly golden. Let cool.
7. Gently melt the 150 g butter and golden syrup together in a saucepan. Remove from the heat and let cool until warm rather than hot.
8. Stir in the breadcrumbs, lemon zest, and lemon juice. Gradually mix in the beaten eggs until evenly combined.
9. Pour into the cooled pastry shell. Bake at 355°F convection for 30–35 minutes, until the edges are set and the center has only a slight wobble. Let cool completely before slicing.
10. For the crumble, reduce the convection oven temperature to 340°F (170°C fan). Break the raw pastry scraps into small, uneven pieces and toss with the melted butter and demerara sugar.
11. Spread on a parchment-lined baking sheet and bake for 10–12 minutes, until golden and cooked through. Let cool to become crisp.
12. Cut the tart into 8 slices. Serve each with a small scoop of milk ice cream, a share of the crumble, and a few flakes of sea salt.

Kitchen notes

Timing guide:
Chill time: 20 minutes for the pastry; additional cooling, chilling, churning, and freezing time varies
Prep time: About 45 minutes
Cook time: 50–55 minutes for the tart; 10–12 minutes for the crumble, plus cooking the ice cream base

Practical Woman's Secret
Let the syrup mixture cool before adding the eggs, and avoid baking the tart until completely rigid. A slight central wobble settles as it cools, helping the breadcrumb filling remain tender rather than dry.

Serving and Storage
Add the ice cream and crumble to individual slices just before serving. Refrigerate the cooled tart within 2 hours and use within 3–4 days. Keep the ice cream tightly covered in the freezer. Store the fully cooled crumble separately in an airtight container at room temperature for up to 3 days so it stays crisp.