Arctic Roll & Custard Tart with Nutmeg

Desserts
Steven Smith, chef patron of the Freemasons at Wiswell, Lancashire
Ingredients
STRAWBERRY ICE CREAM
Strawberries 250g
Milk 1l
Cream 100ml
Sugar 150g
Egg yolk 95g
SPONGE SHEETS
Sugar 100g
Eggs 2
Flour 120g
Butter 20g melted and kept warm
SWEET PASTRY
Flour 500g
Butter 250g
Sugar 120g
Eggs 2 plus extra for egg wash
EGG CUSTARD FILLING
Cream 625ml
Sugar 95g
Egg yolk 175g
STRAWBERRY GEL
Strawberries 400g hulled weight
Water 300g
Sugar 40g
Agar agar 4.4g
GARNISH
Strawberries 80g diced
Lime juice 1 dash
Nutmeg 1
Method
  1. STRAWBERRY ICE CREAM
    - Bring milk and cream to the boil, add strawberries and remove from heat. Leave to infuse for 1 hour
    - Whisk eggs and sugar until pale
    - Bring milk and strawberry mixture to the boil again, then pass through a fine sieve and pour slowly onto eggs, whisking continuously
    - Return to pan and heat to 80˚C while stirring continuously to ensure mixture does not catch
    - Cool, then churn in an ice cream maker. Once ready, transfer to a large piping bag and freeze until required
  2. SPONGE SHEETS
    - Preheat oven to 160°C/gas mark 3. Whisk eggs and sugar until pale and fluffy. Gently fold in flour and butter
    - Pour onto a flat baking tray lined with parchment paper and spread out to a thickness of 4mm. Bake for 8 minutes
  3. SWEET PASTRY
    - Rub butter, flour and sugar together to form breadcrumb-like consistency. Mix in egg to form a dough. Wrap in cling film and rest in the fridge for 45-60 minutes
    - Preheat oven to 110°C/gas mark ¼
    - Roll pastry out and use it to line a rectangular tart tin (36 x 13 x 2.5cm)
    - Blind bake with baking beans for 6-8 minutes, then brush with egg wash and return to the oven for a further 2 minutes
  4. EGG CUSTARD FILLING
    - Combine strawberries with water and sugar and cook gently over a medium heat until soft but not mushy
    - Blitz until smooth. Pass through a fine strainer to remove seeds and return to a clean pan with the agar agar
    - While whisking, heat gently to dissolve agar agar, remove from heat and store in a suitable flat container
    - Cool to room temperature and refrigerate until set. Once set, blitz into a gel and store in a squeezy bottle until required
  5. Assemble: soften ice cream slightly. Place sponge sheet onto a sheet of cling film and spread a thin layer of strawberry gel over the entire surface. Pipe ice cream along one edge, roll the sponge around the ice cream and freeze
  6. To serve:
    - Mix diced strawberries with the lime juice and set aside. Use a microplane to grate nutmeg over the tart, then cut the tart into even portions and place onto plates
    - Cut a similar sized piece of arctic roll and arrange alongside the tart, using a small line of strawberry gel to 'glue' it to the plate. Finish with small dots of strawberry gel and diced fresh strawberries