John Myers
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French Lemon Tart with Berry Meringue and Chocolate Ice Cream
The perfect french lemon tart with berry meringue and chocolate ice cream recipe with a picture and simple step-by-step instructions.
Shortcrust:
- 100 g Sugar
- 200 g Butter
- 300 g Flour
Lemon cream:
- 200 ml Orange juice
- 200 ml Lemon juice
- Lemon zest
- 5 Pc. Egg yolk
- 50 g Vanilla cream powder
- 100 g Berry puree without seeds
- 20 g Protein powder
- 100 g Sugar
Chocolate ice cream:
- 125 g Cocoa powder
- 125 g Sugar
- 500 ml Whole milk
- 25 g Couverture
- 100 g Sesame
- 50 g Honey powder
- 50 g Powdered sugar
- For the shortcrust pastry, mix all the ingredients together and knead them into a homogeneous dough.
- Chill the shortcrust pastry for 1 hour, then roll out thinly. Press the dough into 2x18cm molds and prick with a fork.
- Before baking, freeze for at least 2 hours, bake at 180-200 degrees until golden brown.
- Cook a cream from the juice, egg yolk and pudding powder and season with lemon zest. Pour the cooked cream into the shortcrust pastry bowls and chill.
- For the ice cream, heat the milk to approx. 80 degrees, stir the cocoa powder, sugar and couverture into the hot milk and allow to cool.
- Mix the sesame seeds, icing sugar and honey powder and place thinly on a baking sheet in the hot oven so that the sugar caramelizes. Let cool down briefly, cut shapes and bend if necessary.
- Freeze the ice in an ice cream maker.
- For the meringue, whip up the puree and egg white powder and gradually add the sugar.
- Cut pieces from the tart and decorate each one individually with meringue. Dust with icing sugar and flame with a hot air blower or Bunsen burner.
- Place a piece of the lemon tart, a scoop of ice cream and the sesame decor on the plate.
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