Salted Caramel Tart With Praline Macaroons, Praline Cream And Ginger And Vanilla Ice

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

470 g of plain flour

180 g of icing sugar

60 g of ground almonds

4 g of salt

240 g of unsalted butter

100 g of egg, organic

280 g of caster sugar

50 ml of Madeira

1000 ml of double cream, at room temperature

1 pinch of salt

70 g of light muscovado sugar

270 g of egg yolk

135 g of icing sugar

150 g of ground almonds

150 g of caster sugar

100 g of egg white

15 g of praline paste

50 ml of water

250 ml of whole milk

250 ml of double cream

125 ml of glucose

40 g of trimoline

1 orange, grated zest only

1 piece of fresh ginger, approx. 2.5cm, grated

1 vanilla pod, split lengthways

100 g of egg yolk

100 g of caster sugar

200 ml of whole milk

55 g of egg

1 egg yolk

75 g of caster sugar

25 g of cornflour

3/4 gelatine leaf

50 g of unsalted butter, chilled and diced

35 g of praline paste

40 ml of double cream

icing sugar, for dusting

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