John Myers
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Tarte Au Citron with Citrus Fruit Salad and Coffee Ice Cream
The perfect tarte au citron with citrus fruit salad and coffee ice cream recipe with a picture and simple step-by-step instructions.
Coffee Ice Cream
- 150 g Coffee beans
- 300 ml Milk
- 300 g Creme fraiche Cheese
- 150 g Cream
- 7 Pc. Egg yolk
- 150 g Sugar
- 100 g Couverture white
Citrus salad
- 100 ml Water
- 100 g Sugar
- 10 g Xanthan gum
- 1 Pc. Vanilla pod
- 6 leaf Mint
- 2 Pc. Oranges
- 2 Pc. Lemons
Tarte au citron
- 300 g Flour
- 200 g Soft butter
- 100 g Sugar
- 125 ml Freshly squeezed lemon juice
- 125 g Sugar
- 150 g Butter
- 2 tsp Lemon zest
- 3 Pc. Eggs
Tarte au citron
- 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.
Citrus salad
- 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.
Coffee Ice Cream
- 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.
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