Tarte Au Citron with Citrus Fruit Salad and Coffee Ice Cream

Knead the flour, the warm butter and the sugar in the machine to form a dough and wrap in foil and place in the refrigerator.

Roll out the dough thinly and bake it blindly in a silicone mold at 180 ° C for about 10-15 minutes. Then let it cool down.

For the lemon cream, stir the eggs with the sugar in a small saucepan until smooth. Add the lemon zest and lemon juice and heat to 80 ° C on a low flame, always stirring. Pass the mixture through a sieve into a small bowl and allow to cool to 35 ° C. Mix the butter into the cooled mass with a hand blender and chill for about 1 hour before filling the tart base with it.

For the salad, peel and fillet the citrus fruits. Bring the sugar and water to the boil together with the pulp of half a vanilla pod. After cooling, bind the brew with a hand blender with the addition of xanthan gum until a gel-like consistency is achieved (add the xanthan gum gradually). Cut the mint into fine julienne and fold into the gel. Simply fold in the citrus fruit fillets.

For the ice cream, bring the coffee beans together with the milk, crème fraîche and cream to the boil and let it steep for about 30-40 minutes, then strain.

Beat the egg yolks together with the sugar in a bowl over a water bath at around 75 ° C. Then cold-beat everything in cold water again.

Melt the chocolate over the water bath and stir into the egg mixture.

Now slowly fold the flavored cream into the egg mixture and let it cool down. Then freeze the cold mass in an ice cream maker.