Lyle's Treacle Tart & Milk Ice Cream™

This is the only dish that hasn’t come off the menu since we opened. It’s only been on the lunch menu so far as I feel that’s where it’s most needed. This dish helps demonstrate how the restaurant evolves throughout the day, there are a number of dishes; salads, fish plates or roasts that don’t suit the menu format in the evening but they are no less worthy. It’s just that what I want to eat at lunch isn’t necessarily what I want for dinner!

It’s my favourite tart and is inspired by my time working with Heston. The richness of the tart is tempered by the milk ice cream, which is low in fat and sugar to mimic the act of eating this sort of thing with a glass of milk.

All the ingredients here are easy to source online, they are very important so please don’t cut corners! Also, I cannot stress enough how important it is that you use only the very best milk you can get your hands on, it’s what the whole recipe is based on - the better the milk, the tastier it will be and therefore the better your ice cream will be.

PASTRY (makes 3 tart cases 27cm)
500g flour
100g icing sugar
250g butter
2 eggs
2tbsp milk

Pulse the flour, butter and sugar in a food processor until it forms crumbs. Pour in the whisked eggs and milk. Take out and press mix together. Wrap in cling film and rest in the fridge for 2 hours. Roll out mix on floured surface to 3mm and lay into tart case.

TART MIX (makes 1 tart)
180g butter
80g cream
3 eggs (whisked)
12g salt
320g supermarket style brown bread (crusts off)
3 lemons (zest)
726g golden syrup

Make brown butter with the butter by boiling until it foams, darkens and smells nutty. Pass the butter through a chinois. Blend the bread into breadcrumbs. Mix the cream with eggs, salt, golden syrup, lemon zest and cooled brown butter in a large pan and bring to 40C. Stir in the breadcrumbs. Pour into the baked pastry case and bake at 120C for 45 mins or until it firms up.

MILK ICE CREAM
650g whole milk
120g cream
120g sugar
45g skimmed milk powder
35g dextrose
50g maltodextrin

Combine all dry ingredients and mix with a whisk. Combine milk and cream in a food processor and slowly add the dry ingredients. Blend continuously for three minutes and pass through a strainer to make sure all ingredients are incorporated and have dissolved. Freeze in an ice cream, or put the mix into a metal container into the freezer and blend with a hand blender every 1 hour until frozen.

Photograph by Per-Anders Jörgensen