Ingredients
Directions
Yields a 10''x1''/25.5x2.5cm pizza pan (Shop Page).
Cream butter with salt, sugar, almond meal, and vanilla. Add the egg and flour; mix until just combined. Wrap up and chill to harden. Use a quarter of the dough (Refrigerate leftover for a week, or freeze for weeks). Soften up onto your floured countertop, and roll out into a thin 0.8''/2mm thick disk; an inch/2.5cm larger than the pan. Refrigerate if pastry becomes too soft. Prick with a fork and freeze.
Place a baking mat and baking tray on top of the pastry sheet. Bake at 350ºF/180ºC for 20 minutes. Remove weights, and cut pre-baked dough into 12 slices. Finish baking for 15 minutes more, or until golden brown. Cool, and keep flat.
For the lemon ice cream making process, look up at Lemon Ice Cream Recipe. Line bottom pan with a disk cut out from a freezer bag; place in the freezer. Squeeze out Meyer lemons, sieve juice and chill. Soak gelatin in cold water to soften, and drain. In a saucepan, warm up together milk and heavy cream, corn syrup, and sugar. When it reaches 113ºF/45ºC, add milk powder and egg yolks; mix using an immersion blender. Cook to 185ºF/85ºC stirring constantly. Do not boil. Remove custard from the heat, mix in gelatin along with the lemon juice, and limoncello. Add zest if desired, and refrigerate lemon custard overnight to maturate. Process in your ice cream maker according to manufacture instructions. Transfer ice cream in the frozen pan lined with a round sheet cut out from a freezer bag. Smooth out surface using an offset spatula. Freeze for 6 hours, best overnight. To unmold ice cream: run a paring knife around the edges, warm up bottom quickly, top with plastic wrap, or another freezer bag disk, a plater and flip. Fix up imperfections and freeze again. Cut out into 12 portions – keep frozen.
*Poached lemons are optional (Look up at Poached Lemon Recipe). They can eventually be subbed for diced strawberries, or zest from a couple of lemons. Combine sugar and agar agar; set aside. Heat up lemon juice and water, and whisk in the sugar-agar mixture. Bring to a boil and cool on ice water and chill to set. Add limoncello, and blend. Fold into the mixture the diced poached lemons, lime, and basil; chill.
In a stand mixer fitted with the whisk attachment, start to beat on medium-speed room temperature egg whites with lemon juice. Keep meringue to foamy stage prior adding hot syrup. Cook sugar, water and vanilla bean seeds (Vanilla can also be added to the meringue) to 250ºF/121ºC. Beat until it cools down. Fill up a pastry bag fitted a Saint Honoré tip and place in the freezer until ready to use.
Prior pipping Italian meringue, remove one ice cream slice from the 12 to create some space in between. Add a dot of meringue, and top with crust. Once done, flip over on a flat plater, and freeze for 30 min. Pipe each slice following the edges leaving a free space in the center for the marmalade. Freeze the finished lemon ice cream tart (Without the lemon basil marmalade) for up to 4 weeks.
The D.Day, blow-torch the surface of the meringue quickly and freeze again a couple of hours. Right before serving, fill the center of each slice with a generous tablespoon/35g of lemon basil marmalade. Serve immediately – Enjoy!
