Tarte Au Citron with Tonka Bean and Basil Ice Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 5 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Put the condensed milk in a large mixing bowl and grate the tonka bean. Finely chop the basil and add.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Lisa Belle prepared this recipe as a dessert on the show The Perfect Dinner - Day 3 in Cologne on Wednesday, March 18th, 2020.
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