Oops, I Dropped The Lemon Tart
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.25 cups
Whole Milk1 cup
Heavy Cream1 cup
Sugar3.5 cups
All-Purpose Flour1 tsp
Spice (ground)5 large
Egg Yolk (at room temperature)Directions:
1
Make the lemongrass ice cream: Fill a sink or large stainless steel bowl with ice and arrange a second slightly smaller bowl on top of the ice
2
In a heavy medium saucepan over moderate heat, combine the milk, cream, sugar, lemongrass, and lemon zest
3
Cook, stirring often with a wooden spoon, until an instant-read thermometer registers 160°F
4
Pour through a fine-mesh sieve into the stainless-steel bowl set over ice
5
Let the mixture cool, whisking occasionally, until chilled
6
Process custard in an ice cream maker then transfer to an airtight container and freeze until hard, at least 4 hours and up to 1 week
7
Fill a sink or large stainless steel bowl with ice and arrange a second slightly smaller bowl on top of the ice
8
In a heavy medium saucepan over moderate heat, combine the milk, cream, sugar, lemongrass, and lemon zest
9
Cook, stirring often with a wooden spoon, until an instant-read thermometer registers 160°F
10
Pour through a fine-mesh sieve into the stainless-steel bowl set over ice
11
Let the mixture cool, whisking occasionally, until chilled
12
Process custard in an ice cream maker then transfer to an airtight container and freeze until hard, at least 4 hours and up to 1 week
13
Make the crust: In a large bowl, stir together the flour and confectioners' sugar
14
Add the spices, if desired, and stir to incorporate
15
Add the butter and, using your fingertips or 2 knives, work it into the flour and confectioners' sugar until the mixture resembles coarse meal
16
Add the egg yolks and use your hands to mix the dough until it comes together
17
Divide the dough in half then knead each piece lightly and form into disks
18
Wrap the dough in plastic wrap and chill it in the refrigerator for 10 minutes
19
Arrange a rack in the lower third of the oven and preheat to 350°F
20
On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 14-inch round
21
Fold the dough in half, fold it in half again, and then unfold it into an 11-inch tart pan
22
Using your fingertips, gently fit the dough into the bottom and sides of the tart pan, then use a small sharp knife to trim any excess dough
23
Using a fork, prick the bottom of the tart shell all over then freeze for 10 minutes
24
Repeat with the second piece of dough
25
Line the tart shells with foil, fitting the foil into the bottom edges, and then fill each with about 1 cup pie weights or dried beans
26
Bake the shells in the lower third of the oven for about 30 minutes, until golden
27
Let cool completely then remove the foil and weights
28
In a large bowl, stir together the flour and confectioners' sugar
29
Add the spices, if desired, and stir to incorporate
30
Add the butter and, using your fingertips or 2 knives, work it into the flour and confectioners' sugar until the mixture resembles coarse meal
31
Add the egg yolks and use your hands to mix the dough until it comes together
32
Divide the dough in half then knead each piece lightly and form into disks
33
Wrap the dough in plastic wrap and chill it in the refrigerator for 10 minutes
34
Arrange a rack in the lower third of the oven and preheat to 350°F
35
On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 14-inch round
36
Fold the dough in half, fold it in half again, and then unfold it into an 11-inch tart pan
37
Using your fingertips, gently fit the dough into the bottom and sides of the tart pan, then use a small sharp knife to trim any excess dough
38
Using a fork, prick the bottom of the tart shell all over then freeze for 10 minutes
39
Repeat with the second piece of dough
40
Line the tart shells with foil, fitting the foil into the bottom edges, and then fill each with about 1 cup pie weights or dried beans
41
Bake the shells in the lower third of the oven for about 30 minutes, until golden
42
Let cool completely then remove the foil and weights
43
Make the zabaione topping: In a large saucepan, bring 1 inch of water to a simmer
44
In a large copper or stainless steel bowl, combine the egg yolks and sugar and use a whisk to beat until thickened and light yellow in color
45
Place the bowl over the pan of simmering water and turn off the heat
46
Gradually beat in the lemon juice, followed by the limoncello
47
Start beating more vigorously and continue beating until the zabaione is fluffy
48
In a large saucepan, bring 1 inch of water to a simmer
49
In a large copper or stainless steel bowl, combine the egg yolks and sugar and use a whisk to beat until thickened and light yellow in color
50
Place the bowl over the pan of simmering water and turn off the heat
51
Gradually beat in the lemon juice, followed by the limoncello
52
Start beating more vigorously and continue beating until the zabaione is fluffy
53
To serve: Layer the ice cream and zabaione into the tart shells
54
You can serve the dessert like Chef Bottura does, upside down and somewhat smashed, or you can serve right side up
55
Layer the ice cream and zabaione into the tart shells
56
You can serve the dessert like Chef Bottura does, upside down and somewhat smashed, or you can serve right side up