Salted Caramel and Walnut Tart with Star Anise Ice Cream

Tart crust Start by making the tart crust. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the food processor and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preparation of the tart crust Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the dough with a fork. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes, or until golden brown. Let cool completely.

Caramel and walnut filling To make the caramel and walnut filling, combine the sugar and water in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved. Increase the heat to high and bring the mixture to a boil. Cook, without stirring, until the mixture turns a deep amber color, about 5-7 minutes. Remove from heat and carefully whisk in the heavy cream, butter, and sea salt. Stir in the chopped walnuts. Pour the filling into the cooled tart crust and spread evenly. Refrigerate for 1 hour, or until set.

Star anise ice cream To make the star anise ice cream, combine the heavy cream, milk, sugar, and star anise pods in a medium saucepan. Heat over medium heat until the mixture begins to steam, stirring occasionally. In a separate bowl, whisk together the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and strain the mixture through a fine mesh sieve to remove the star anise pods. Stir in the vanilla extract. Let the mixture cool completely, then cover and refrigerate for at least 4 hours or overnight.

Churning and freezing of ice cream Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Serving To serve, remove the tart from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Cut into slices and garnish with extra chopped walnuts, sea salt flakes, and edible flowers if desired. Serve with a scoop of star anise ice cream and drizzle with caramel sauce if desired.