Combine the cream and butter in a small saucepan, and cook over a low heat, stirring occassionally, until the butter melts

Add the miso paste and sugar and stir until the miso has dissolved. Cook for another 5-10 minutes until slightly thickened and shiny. Taste to adjust sugar - remember that it goes in a very sweet ice cream so the saltiness of the miso is good!

Set aside to cool .

In a mixer or with an electric beater, whip the cream to stiff peaks. In a separate bowl, combine the sweetened condensed milk and vanilla. Whisking the cream continuously, slowly pour the condensed milk mix into the cream until combined.

Pour ⅓ of the mixture into a loaf tin or other container. Swirl in a few tablespoons of miso butterscotch sauce (be careful not to mix together too much). Pour over another ⅓ of the ice cream base and repeat the swirling, twice more.

You will have extra miso butterscotch left - keep this for serving the tarts.

Cover and transfer to the freezer to set for at least 8 hours (ideally overnight) before serving.

Blitz the flour, icing sugar and salt together in a food processor. Add the butter and pulse until a bread-crumb like texture forms. Add the lemon, vanilla and egg and pulse 10 times. The mixture will still be pretty dry and crumbly. Turn out onto a clean surface and gather and press together. Shape into a disc, wrap in cling film and refrigerate for at least 1-2 hours.

Grease 6- 8 small tart tins or a large 26-28cm tart tin. Roll out the pastry on a lightly floured bench to about 3mm thick and line the tins, pressing firmly into the sidees. The pastry will be hard to roll out at first but don’t worry, it will soften as you go. Think of it as an arm workout! If it rips at all or you find that one edge is too thin, it is easy to use the leftover pastry scraps to patch it back together.

Trim the pastry to form a neat edge - I usually just roll my rolling pin over the edge to cut through the pastry. If you end up with leftover pastry, you can line another set of tart tins later and freeze them for future use, or make more if you have leftover apple mix.

Rest the lined tins in the refrigerator for at least 30 minutes.

Make the apple mixture by mixing together the sliced apples, lemon juice, caster sugar, flour, cinnamon adn allspice with your fingers to thoroughly coat.

Make the walnut crumble by combing the flour, walnuts, brown sugar and salt in a bowl. Add the butter and rub in with your fingertips until crumbly and combined (see photos)

Remove the lined tart tins from the fridge. Layer up apple slices inside the tins, using different sizes as you go to fit them as tightly together as you can. You may need to cut some apple slices in half to make them fit without gaps that are too big. Depending on the size of your tins, you may end up with leftover apple - either use it to make more tarts or roast or sautee them separately for a breakfast fruit topping!

Top the apple slices with walnut crumble mix. Gently press the crumble into the cracks and spaces, and around the inner edge of the pastry, fitting in as much as you can.

Bake for 30-40 minutes or until the pastry and crumble are golden-brown.

Cool for at least 15 minutes before popping the tarts out of their tins.

Serve with a scoop of miso butterscotch ice cream and extra miso-butterscotch sauce, gently warmed.