The ideal winter warmer from The Rectory Hotel\u00a0
1. First make the pastry: crumble together the butter, flour and sugar until a fine bread crumb, then gradually add the water. Once it’s all incorporated, Stop mixing as soon as a dough is formed. Tip the dough onto a lightly floured surface and knead briefly until smooth. Wrap the pastry in cling film and chill for 30 minutes.
3. Decant the honey custard into an ice‑cream machine and follow the maker’s instructions until churned. Should there be no ice-cream maker to hand, then you can whisk by hand – it will still give you a delicious ice-cream if not quite the texture a machine would render. Put the honey custard into a bowl in a freezer and whisk every 10 minutes or so until frozen.
5. Heat the oven to 180°C/160°C fan/gas 4 and put a large baking sheet inside. Line the pastry case with foil, then fill with baking beans or rice. Bake for 15 minutes, then remove the beans/rice and bake for another 10 minutes. Leave to cool to room temperature.
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