Method
Syrup: gently heat 150ml water, 100ml sugar, 1 tbsp honey, add 2 large handfuls hawthorn blossom and orange zest. Infuse 10 mins, strain. Pastry: rub 100g cold butter into 200g plain flour, add water to combine. Press into greased 25cm tart tin. Blind bake 15 mins at 200C, then 5 mins more. Cool, fill with 400g grated mozzarella, then mix of 110g breadcrumbs and 90g ground almonds. Bake 30 mins at 180C. Pour over hawthorn syrup while warm. Serve warm. Hawthorn Blossom Ice cream: Heat 300ml milk and 300ml cream with 0.5 litre hawthorn blossom for 10 mins. Beat 3 egg yolks, 220g sugar, pinch salt. Strain hot milk onto egg mix, whisk, cool, churn or freeze.