Preparation
Step 1
For the ice cream, put all the ingredients in a large blender and blitz until smooth. You can add more honey for sweetness if you like. Pour into a freezer proof container and freeze until solid.
Step 2
To make the Hineni filling, warm the milk in a pot and add the cardamom and bread. Leave to steep for 30 seconds to soften the bread. Add to a blender with the date paste and butter. Pulse the mixture until you have a crumbly consistency. Tip the filling into the tart case and use a spatula to cover. Chill in the fridge until ready to serve.
Step 3
Serve the tart with scoops of ice cream and garnish with the nuts and toffee sauce.
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