Hooray For Spring!

Spring has well and truly sprung and before the official commencement of summer it's best that we take full advantage of all the glories that the season has to offer us right now. Buckets of rain and loads of sunshine mean that domestic herds have finally stopped chewing on old winter hay and moved onto the new lush Spring growth that's creeping up the hillsides. With a sharper flavour and lower fat content than bovine milk, goat's milk carries strong aromas of grass and flora. I don't need much more convincing and as the saying goes, 'There's no better time than the present!'

­

This is quite a simple recipe but a good one all the same. Tangy berries and biscuity base are matched with all things dairy for a sumptuous Spring treat. Fresh goat's curd is mellowed with rich cream, offset by the sharpness of fruit and ice cream with just a hint of honey.

­

Raspberry Ice Cream

210 g milk
35 g honey
3 g salt
5 egg yolks
40 g castor sugar
210 g cream
70 g raspberries

Scald milk, honey and salt in a medium saucepan.

Whisk eggs and sugar in a large bowl until creamed.

Temper eggs with milk by pouring milk in slowly and whisking continuously.

Cook in a large bowl over a baine-marie until it reaches the nappe stage (84ºC), stirring continuously with a large spatula.

Strain, add cream and raspberries.

Refrigerate until cold then churn in an ice cream machine.

­

Tart Pastry

280 g flour
70 g castor sugar
4 g salt
140 g unsalted butter, chopped
115 g cream
1 egg white

In a large bowl rub together the flour, sugar, salt and butter.

Stir through the cream and knead until it comes together.

Shape into a flattened circle, wrap and refrigerate until cold.

Roll out the dough to 2.5 - 3mm thickness.
Trim to fit a 20cm diameter fluted tart pan.
Pierce base with a small sharp knife and freeze until completely set.
Blind bake at 180ºC for 10 - 15 mins.
Remove weights, rotate pan and continue baking until golden.
Lightly beat egg white and brush to coat the inside of the tart pastry.
Return to the oven for 1 minute until dry then remove to a rack to cool.

Goat's Curd Filling

200 g goat's curd
100 g cream
2 eggs
55 g castor sugar
2 g salt
1 lemon, finely zested
30 g lemon juice

Whisk all ingredients together and pour into the cool tart pastry.
Bake at 150ºC for 25 minutes or until just set.
Cool completely in the pan on a wire rack before slicing.
Serve with a scoop of ice cream and a generous scattering of fresh berries.