Standardised recipe sheet

Title of recipe:

Bakewell tart, marzipan ice cream & berry coulis

Preparation time:
1 Hour (Tart)
10 Minutes (Ice cream)

Cooking time:

Portion size:

Yield:

15 Minutes (Tart)
45 Minutes (Ice
cream)

Ingredients / Quantity
1 tbsp raspberry jam
125g/4oz butter
125g/4oz caster sugar
125g/4oz ground almonds
1 free-range egg, beaten
tsp almond extract
50g/1oz flaked almonds

50g mixed berries

480ml cups whole milk

240ml cup heavy cream
5 egg yolks
100g cup granulated sugar, divided
1/2 teaspoon salt, divided
1 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
2/3 cup chopped almonds

Preparation method:
1. Make sweet pastry.
2. Melt the butter in a pan; take off the heat and then stir in the
sugar. Add ground almonds, egg and almond extract. Pour
into the flan tin and sprinkle over the flaked almonds.
3. Heat cream, milk and almond extract till warm.
4. Whisk egg yolks and sugar till white. Slowly add milk to egg
mix always stirring then add back to pan. Cook low heat
always stirring until custard. Add marzipan.
5. Toast the almonds in a pan then add 2 tbsp sugar and the
salt cook until caramelised.
6. Add mixture into ice cream machine, when half finished add
nuts into mix.
7. Blitz berries and pass through a fine sieve.

Required
techniques:

Making sweet pastry

Ice cream production
Caramalisation of sugar

Serving
suggestion:
Storage:

Serve singular tartlet, one scoop of ice cream and garnish with berry
coulis
Store terrine in fridge and ice cream in freezer. Make tuiles to order.