Tarte Au Citron with Tonka Bean and Basil Ice Cream

Summary

Ingredients

For the ice cream:

• 400 g condensed milk, sweetened
• 500 ml cream
• 0.5 ½ tonka bean (s)
• 2 handfuls basil

For the tart:

• 200 g flour
• 100 g butter
• 5 egg (s)
• 4 lemon (s), juice it, possibly
• 1 tablespoon, heaped cornstarch
• 0.5 teaspoon ½ baking powder
• 50 grams sugar
• 1 tablespoon water
• 1 pinch (s) salt
• 150 grams sugar
• Fat and flour for the mold

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Instructions

1. First prepare the ice cream. A freezer-safe form with a volume of approx. 1.5 l, e.g., a casserole dish to pre-cool in the freezer.
2. Put the condensed milk in a large mixing bowl and grate the tonka bean. Finely chop the basil and add.
3. In another bowl, whip the cream until stiff. Stir 3 tablespoons of the cream into the condensed milk, then carefully fold in the rest. Pour the mixture into the pre-chilled form and then place in the freezer for at least 4 hours.
4. Knead the flour and butter with your hands to form a sandy dough. Separate 2 eggs, refrigerate the egg whites. Mix the egg yolks, sugar, water and salt with a hand mixer until creamy white. Add to the flour mixture and knead everything into a sticky dough with your hands.
5. Grease the tart pan and sprinkle with flour. Now place the dough in the mold and distribute it evenly in the mold. Then pierce small holes with a fork and refrigerate the dough for 30 minutes.
6. Squeeze the lemons. Mix 225 ml of juice with the starch and sugar in the saucepan until smooth. Beat 3 eggs until frothy and stir in the lemon mixture.
7. Put everything back together in the pot and heat, stirring constantly, until the cream thickens. Don`t worry, the foam will suddenly go away after a while.
8. The cream must not boil and must be stirred all the time. As soon as the cream shows a strong yellow color and has no more foam, pour it into the tart pan.
9. Beat the 2 egg whites from before with a pinch of salt until stiff. Gradually pour in 100 g of sugar and the baking powder and beat everything until the mixture is glossy. Spread the mixture on the lemon tart and pull the tips out of the white mixture with a tablespoon.
10. Bake the tart in the oven at 125 ° C with convection for approx. 15 - 20 minutes, or until the meringue starts to crack, until golden brown.
11. Lisa Belle prepared this recipe as a dessert on the show The Perfect Dinner - Day 3 in Cologne on Wednesday, March 18th, 2020.