Peanut Butter and Jam Treacle Tart

STEP 1: MAKE THE ICE CREAM BASE

Blend the cream cheese and sugar in a food processor until smooth, then blend in the milk, heavy cream, vanilla bean paste and a pinch of fine salt. Pour into a container, cover and chill thoroughly, ideally overnight.

STEP 2: MAKE THE PASTRY

Mix the flour, powdered sugar and a pinch of fine salt in a bowl. Rub in the cold butter until the mixture looks like fine crumbs. Add the egg yolk and just enough ice water to bring the dough together. Flatten into a disc, wrap and chill for 30 minutes.

STEP 3: MAKE THE GOLDEN SYRUP

Bring the larger portion of the water to a boil and keep it hot. In a heavy saucepan, heat 1/4 cup (50 g) of the sugar with 2 tbsp of the water, swirling rather than stirring, until it turns a light amber caramel. Take off the heat and carefully pour in the hot water (it will spit), then add the remaining sugar and the lemon juice. Return to a very low heat and simmer gently, without stirring, for about 45 minutes until amber and syrupy, about 225°F (107°C) on a candy thermometer. It thickens as it cools. Measure out 360 g and keep it warm; store any extra in a clean jar.

STEP 4: ROAST THE PEANUTS

Heat the oven to 350°F (175°C). Spread all the peanuts (140 g) on a baking sheet and roast for 8 to 10 minutes until deep golden. Cool, then set aside 30 g and chop them roughly for serving. Pulse the remaining 110 g in a food processor to a coarse crumb, leaving some larger pieces for crunch.

STEP 5: LINE THE PAN

Roll the pastry thinly, about 1/8 inch (3 mm), and line the tart pan, leaving a slight overhang. Re-roll the trimmings and cut small peanut and cherry shapes; mark the peanut shells with the back of a knife. Chill the case and shapes for 15 minutes. Increase the oven to 375°F (190°C).

STEP 6: BLIND BAKE

Line the case with parchment paper and fill with baking beans; bake for 15 minutes. Remove the paper and beans, brush the inside with beaten egg and return to the oven for 5 minutes to seal. Brush the shapes with egg and bake them on a lined baking sheet for 10 to 12 minutes until bronzed. Trim the overhang with a sharp knife. Lower the oven to 340°F (170°C).

STEP 7: FILL THE CASE

Spread the sour cherry jam evenly over the base. Whisk the warm golden syrup with the peanut butter until smooth, then whisk in the eggs, heavy cream and flaky sea salt. Stir in the breadcrumbs and pulsed peanuts, then pour over the jam.

STEP 8: BAKE

Bake for about 30 minutes until the filling is just set with a slight wobble in the center. Cool in the pan for at least 20 minutes, then arrange the pastry peanuts and cherries on top.

STEP 9: CHURN AND SERVE

Churn the chilled base in an ice cream machine until thick and at soft-serve consistency. Serve it straight from the machine, rippled with the reserved chopped peanuts and the extra sour cherry jam, beside the warm tart.