- 250g/9oz mascarpone
- 100g/3½oz caster sugar
- pinch salt
- 150ml/5½ fl oz milk
- 225ml/8fl oz double cream
- ½ vanilla pod, seeds scraped
- 250g/9oz butter, softened
- 100g/3½oz caster sugar
- pinch of salt
- 250g/9oz plain flour, plus extra for dusting
- 190g/6¾oz bran flakes, blended to a powder
- 2 free-range eggs, beaten
- 225g/8oz butter
- 675g/1lb 8oz golden syrup
- 190g/6¾oz brioche crumbs
- 75ml/2½fl oz double cream
- ½ tsp salt
- 2 free-range eggs, beaten
- 1 large free-range egg yolk
- flaky sea salt, to finish
- For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed.
- To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour.
- Preheat the oven to 170C/340F/Gas 3½.
- When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides.
- Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3.
- To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes.
- When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream.