John Myers
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Lime Tart with Hazelnut and Brittle Ice Cream
The perfect lime tart with hazelnut and brittle ice cream recipe with a picture and simple step-by-step instructions.
For the tart:
- 1 Can Sweetened condensed milk
- 400 g Cream cheese double cream setting
- 2 tbsp Strength
- 3 Pc. Egg yolk
- 4 Pc. Limes
- 200 g Caramel Cookies
- 80 g Butter
For the ice cream:
- 250 g Milk
- 250 g Cream
- 50 g Sugar
- 1 Pc. Vanilla pod
- 5 Pc. Egg yolk
For the brittle:
- 100 g Hazelnuts
- 40 g Sugar
- 40 g Butter
- Grate the limes and squeeze out the juice. Melt the butter in a small saucepan. Chop the biscuits in a food processor or put them in a freezer bag and crush them with firm blows. Stir the biscuits into the butter, distribute them in a 22 cm springform pan and bake at 175 ° for 17 minutes.
- Meanwhile, stir together the condensed milk, eggs, lime zest and cream cheese. Mix the lime juice with the starch until lump-free and also add to the mixture. Let the base cool down, spread the mixture over it and bake for another 17 minutes at 175 °. Let the still quite liquid cake cool down for about 2 hours, this will solidify.
- For the ice cream, boil the milk with the cream and the contents of the vanilla pod. Meanwhile, beat the sugar with the eggs until it is noticeably lighter. Remove the boiling milk from the stove, let it cool down a little and gradually add to the egg mixture.
- Slowly heat this mass in a saucepan to 80 ° (not warmer!) While stirring constantly and peel it off to the rose. Let the ice cream cool down and stir in an ice cream maker for approx. 1 hour until creamy.
- For the brittle, roughly chop the hazelnuts and melt the butter in a large pan over medium heat. As soon as the butter has melted, add the nuts and sugar. Caramelize the sugar while stirring constantly. If the sugar is caramelized brown, the mixture can cool down on a baking sheet lined with baking paper. Before serving, break the brittle and fold it under the ice cream.
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