Begin by making the ice cream, which can be done in advance. Pour the milk, cream and meadowsweet syrup into a pan and bring to the boil. Meanwhile, whisk the egg yolks with the sugar in a separate bowl

Pour a little of the mix mixture into the eggs to temper them, whisking thoroughly, then pour the egg mixture back into the pan. Bring the ice cream base to 82°C, then strain through a fine sieve into a bowl set in an ice bath

Use a hand blender to blitz in the ProCrema and lemon juice, then pour into a Pacojet container and blitz. If you don't have a Pacojet you can use an ice cream maker and churn according to the manufacturer’s instructions, but the texture may differ. Keep in the freezer until ready to serve

To make the pastry, place the flour and butter in a stand mixer or food processor and mix until you achieve a fine breadcrumb texture. Stir in the sugar, followed by the egg. Mix until the dough comes together, but do not overwork – if it seems a little dry and crumbly you can add a little milk

Wrap the pastry in cling film and place in the fridge to chill for at least 1 hour before using

Meanwhile, make the damson jam by heating the damsons and the sugar together with a small splash of water. Once the fruit has completely broken down, strain the mixture through a sieve to remove the stones. Set aside in the fridge until ready to assemble the tart

For the frangipane, cream the butter and sugar together in a stand mixer or mixing bowl. Add the egg, stirring to incorporate, then then flour and ground hazelnuts. Mix until combined but do not overwork the mixture. Transfer to piping bags and set aside until ready to use (if you are making the frangipane a long time in advance then it can be kept in the fridge, but allow it to come to room temperature before piping)

For the Frangelico syrup, mix both the ingredients together in a pan and warm gently until the sugar dissolves. Set aside

Preheat an oven to 210°C/gas mark 7

By now the pastry should be rested, so remove the block from the fridge and unwrap it. On a floured work surface roll out the pastry into a long rectangle, big enough to line a 25x10cm rectangular tart tin with plenty of overhang. Grease the tart tin and line it with the pastry, then cover with ovenproof cling film or baking paper and fill with baking beans or dry rice. Place in the oven and blind-bake for 5 minutes, then turn the heat down to 175°C/gas mark 4 and bake for 15 more minutes or until golden brown

Remove the baking beads or rice and the cling film or baking paper and allow the pastry case to cool. Leave the oven on

Once the pastry has cooled, you are ready to assemble the tart. Trim the overhanging pastry and break up into a crumble for later. Spread the damson jam over the base of the tart, then pipe in the hazelnut frangipane until it reaches the top of the tart. Arrange the sliced plums over the top, then brush with the Frangelico syrup. Return to the oven and cook for 30–40 minutes, or until cooked through

Remove the tart from the oven and allow to cool. When ready to serve, dust the top of the tart with icing sugar, divide into 8 equal pieces, and place each piece of tart on a plate. Place a small spoonful of the reserved crumbled pastry alongside, then top the crumble with a scoop of meadowsweet ice cream. Finish with some shavings of cobnut or hazelnut over the ice cream and serve