Baked goat's curd and lemon tartlets with blackberry and honey ice-cream

For blackberry and honey ice-cream, heat milk in a saucepan and bring almost to the boil. Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk. Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat, add honey, then strain through a fine sieve into a bowl and cool. Add cream and blackberries. Pour into an ice-cream machine and churn according to manufacturer’s instructions. Freeze ice-cream until required. Makes about 800ml.

For pastry, combine sugar and flour in a bowl and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Add cream and mix until combined. Turn out onto a lightly floured work surface and knead until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 180C. Lightly grease eight 9cm-diameter loose bottomed tart tins. Cut pastry into eight pieces and, working with a piece at a time, keeping remaining pieces in the refrigerator, roll out pastry onto a lightly floured work surface to 5mm-thick. Line a prepared tart tin with pastry, prick base with a fork and return to fridge. Repeat with remaining pastry. Place pastry-lined tart tins on an oven tray, line with baking paper, weight with pastry weights or rice and bake blind for 15 minutes or until lightly golden. Remove paper and bake for another 10 minutes or until pastry is golden and dry. Brush with egg yolk and cook for another minute.

Reduce oven temperature to 160C. Combine goat’s curd, cream, eggs, sugar and lemon rind and juice in a jug, then pour into prepared tartlet shells. Bake for 18 minutes or until set. Serve tarts at room temperature, dusted with icing sugar and blackberry and honey ice-cream to the side.