Lemon Ice Cream Tart
Servings: 12
Calories: 255kcal
Cost: $19
The cousin of the classic 🍋 pie
Equipment
- 1 Stand mixer
- 1 Ice cream maker
- 1 Immersion blender
- 1 Kitchen blowtorch
- 1 10X1-inch/25X2.5cm pizza pan
- 1 Saucepan
- 1 Rubber spatula
- 1 Whisk
- 2 Baking trays
- 1 Kitchen blow torch
- 1 Baking mat
- 1 Rolling Pin
- 1 Piping bag
- 1 St Honoré pastry tip
Ingredients
Creme Anglaise
- 250 g Milk
- 550 g Heavy cream
- 300 g Sugar
- 50 g Corn syrup or honey
- 30 g Milk powder
- 8 ea. Egg yolks
Lemon Ice Cream
- 400 g Meyer lemon juice
- 9 g Gelatin 200 bloom
- 50 g Limoncello
- 1 ea. Lemon or lime zest
Lemon Basil Marmalade
- 200 g Poached lemons, diced Recipe
- 180 g Meyer lemon juice
- 80 g Water
- 70 g Sugar
- 3 g Agar agar
- 40 g Limoncello
- 40 g Lime supreme chopped
- 5 g Fresh basil chopped
Italian Meringue
- 3 ea. Egg whites at room temp
- 5 g Lemon or lime juice
- 180 g Sugar
- 50 g Water
- 5 g Vanilla
Instructions
Crust
- Roll out 350g pastry into a 3mm thick disk that should be larger in diameter than the tart pan. Prick pastry with a fork and place it in the freezer until ready to bake.
Baking
- Pre-bake oven to 350ºF/180ºC. Remove pastry disk from the freezer. After 5 minutes or so, roll it out into an even thickness. Place pastry onto a baking tray lined with parchment. Top pastry with a silicone mat and baking tray. Bake pastry disk 15 minutes (do not over bake). Remove baking tray and silicone mat. Cut pastry into a neat disk that matches the tart diameter. Cut pastry disk into 12 triangle portions. Put pastry back in the oven, and bake for 15 minutes more until golden brown. Let cool.
Lemon Ice Cream
- To start, line the bottom of a pan with a disk cut out from a freezer bag and place it in the freezer to chill. Next, squeeze out the fragrant juice of Meyer lemons, sieve the juice, and let it chill. Meanwhile, soak some gelatin in cold water to soften, then drain it. In a saucepan, gently warm up a mixture of milk, heavy cream, corn syrup, and sugar until it reaches 113ºF/45ºC. At this point, add in milk powder and egg yolks, and blend the mixture using an immersion blender. Continue cooking the custard while stirring constantly until it reaches 185ºF/85ºC, being careful not to let it boil. Once the custard is ready, remove it from the heat and mix in the softened gelatin, along with the chilled Meyer lemon juice and a splash of tangy limoncello for an extra burst of flavor. Feel free to add some zest for an added pop of citrus if desired. Refrigerate the lemon custard overnight to allow the flavors to develop and maturate. The next day, process the chilled custard in your ice cream maker according to the manufacturer's instructions, until it reaches a creamy and smooth consistency. Transfer the freshly churned ice cream into the frozen pan lined with a round sheet cut out from a freezer bag. Use an offset spatula to create a smooth surface, then freeze the ice cream for at least 6 hours, or ideally overnight, to set. When ready to serve, unmold the ice cream by running a paring knife around the edges, briefly warming the bottom of the pan, and flipping it onto a platter. If there are any imperfections, simply smooth them out and return the ice cream to the freezer until ready to slice into 12 portions.
Lemon Basil Marmalade
- To start, combine sugar and agar agar, and set aside. Next, heat up lemon juice and water, and whisk in the sugar-agar mixture. Bring the mixture to a boil, then cool it down on ice water and chill it in the refrigerator to set. Once the base is set, it's time to add the star ingredient - limoncello. Limoncello is a traditional Italian lemon liqueur known for its bright and zesty flavor. Mix marmalade with the immersion blender. Fold in diced poached lemons, lime, and fresh basil. Once all the ingredients are combined, simply refrigerate the finished marmalade to let the flavors meld together.
Italian Meringue
- Fit it with the whisk attachment. Add room temperature egg whites and a splash of lemon juice or a pinch of cream of tartar. In a saucepan, combine sugar, water, and the seeds of a vanilla bean. Alternatively, you can infuse the meringue with vanilla by adding the extract directly. Cook the mixture until it reaches 250ºF/121ºC. Slowly pour the hot syrup into the meringue while the mixer continues to whisk. Beat on high speed. Once the meringue has cooled off and reached the perfect consistency, transfer it to a pastry bag fitted with a Saint Honoré tip. Place the meringue filled piping bag in the freezer until ready to use.
Montage
- Arrange 12 triangles of crust in a circle on a serving platter. Using a piping bag, pipe out dots of meringue on top of each crust. Place a portion of the lemon ice cream on top of each crust. Once the lemon ice cream is in place, carefully place a large platter on top of the assembled tarts and gently flip them over. This step will give your tarts a clean and professional look, perfect for presentation. Pop the tarts into the freezer for 30 minutes to allow the flavors to meld together and the dessert to set. After the tarts have had time to chill, it's time to add the final touches. Using the Italian meringue, pipe out a decorative swirl on top of the tarts. Be strategic with your piping to leave enough space in the center for the lemon basil marmalade to nestle in.
Plating
- Blow-torch the meringue, and freeze desserts for a couple of hours. Right before serving, fill the center of each dessert with a generous tablespoon of lemon basil marmalade. Serve immediately – Enjoy
Nutrition
Serving: 120g | Calories: 255kcal
