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    Lemon Ice Cream Tart

    Uploaded by

    A MUKHI
    Baking

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lemon Ice Cream Tart

    Uploaded by

    A MUKHI
    6 views3 pages
    Baking

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Baking

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    6 views3 pages

    Lemon Ice Cream Tart

    Uploaded by

    A MUKHI
    Baking

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Lemon Ice Cream Tart

    Crust
    150 g Butter

    90 g Powdered sugar

    30 g Almond meal

    2 g Salt

    3 g Vanilla

    50 g Egg (1)

    250 g All-purpose flour

    Creme Anglaise
    250 g Milk

    550 g Heavy cream

    300 g Sugar

    50 g Corn syrup, or honey

    30 g Milk powder

    160 g Egg yolks (8)

    Lemon Ice Cream


    400 g Meyer lemon* juice

    9 g Gelatin sheets*

    50 g Limoncello (Optional)

    5 g Lemon, or lime zest (1) (Optional)

    Lemon Basil Marmalade


    180 g Meyer lemon juice

    80 g Water

    70 g Sugar

    3 g Agar agar
    40 g Limoncello (Optional)

    40 g Lime supreme, chopped

    200 g Poached lemons*, diced

    5 g Basil, chopped

    Italian Meringue
    90 g Egg whites (3), at room temp

    5 g Lemon, or lime juice

    180 g Sugar

    50 g Water

    4 g Vanilla

    1 Yields a 10''x1''/25.5x2.5cm pizza pan (Shop Page).

    Crust
    2 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.

    Baking
    3 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.

    Creme Anglaise / Lemon Ice Cream


    4 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.

    Lemon Basil Marmalade

    5 *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.

    Italian Meringue
    6 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.

    Montage

    7 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.

    Plating

    8 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!

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