rhubarb tart with star anise ice cream

Rhubarb tart with star anise ice cream. Sugar free and utterly gorgeous.

For the star anise ice cream:
200 ml organic whole milk
6 whole star anise
250 ml organic double cream
200 ml organic Greek style yoghurt
100 ml maple syrup
4 free range organic egg yolks
pinch sea salt

For the pastry:
150 g plain flour
75 g unsalted butter
pinch of salt
1 free range organic egg

For the filling:
100 g organic unsalted butter
100 g ground almonds
25 g plain organic flour
100 ml maple syrup
2 free range organic eggs

For the rhubarb topping:
250 g forced rhubarb stalks, cut into 5 cm chunks
150 ml maple syrup
1 vanilla pod, split (or use 1 tsp organic vanilla essence)

View the full recipe at The Circus Gardener’s Kitchen →