Maple Barley Whisky Tart with Praline Barley Maple Ice Cream

Directions

Tart Filling 

1. Whisk eggs, sugar, and butter together until combined. 
2. Add all other ingredients and whisk well. 
3. Bake the shell by baking in a 375F oven for 10 minutes. 
4. Remove from oven and fill with the tart filling. Return to oven and bake for approximately 30 minutes at 375F, or until the filling is just set. 

Tart Crust 

1. In a large bowl, sift together barley flour, bread flour, icing sugar. 
2. Using a pastry cutter, cut the butter into the dry mixture until mixture resembles small peas. 
3. Refrigerate for 3 hours. 
4. Mix cold water and eggs together in a bowl and add to the chilled mixture until all the ingredients are incorporated. 
5. Flatten the mixture and refrigerate overnight. 
6. Remove from fridge and roll out to 1/8 of an inch thick and place in desired tart pan.

Maple Barley Ice Cream 

1. Combine egg yolk, whipping cream, and maple syrup; cook on medium heat stirring constantly until the mixture coats the back of a spoon; set aside and let cool. In a separate bowl, whip egg whites until they form a soft peak; set aside. 
2. In a saucepan heat sugar and water until mixture reaches 240F; remove from heat and slowly beat into the bowl of egg white mixture; whip the mixture until cold. 
3. Add syrup mixture and mix well. 
4.  Place in an ice cream maker and churn according to directions of the machine. 
5. Once mixture has been churned add the barley crunch and serve or freeze.

Barley Crunch

1. Boil barley in water until soft all the way through; drain. 
2. Spread cooked barley on a cookie sheet and let stand until surface of barley is dry to the touch. 
3. Heat oil in a pan or pot on low heat. 
4. Add barley and fry until golden brown; remove from pan and place on drain cloth or paper towel to rid barley of excess oil. 
5. When barley has cooled, chop finely with a heavy knife.