Tarte Au Citron with Tonka Bean and Basil Ice Cream

Tonka bean and basil ice cream:

1. Place a freezer-safe dish with a capacity of around 5 liters in the freezer compartment to precool.
2. Put the condensed milk in a large mixing bowl and rub in the tonka bean. Finely chop the basil and add.
3. In a second bowl, whip the cream until stiff. Then stir three tablespoons of the cream into the condensed milk, then carefully fold in the rest. Pour the mixture into the pre-chilled form and then let it freeze in the freezer for at least four hours.

Lemon Cake:

1. Knead the flour and butter with your hands to form a sandy dough. Separate two eggs, chill the egg whites and stir the egg yolks with 50 g sugar, 1 tablespoon of water and 1 pinch of salt with a hand mixer until they are white and creamy. Add to the flour mixture and knead into a sticky dough with your hands.
2. Grease the tart pan and sprinkle with flour. Now lay the dough evenly in the mold until it has an even base. Then pierce small holes with a fork and refrigerate for about 30 minutes.
3. Squeeze the lemons and stir 225 ml of the juice with starch and sugar in a saucepan until smooth. Beat three eggs until frothy and stir into the lemon mixture.
4. Put everything back together in the saucepan and heat, stirring constantly, until the cream becomes thick. The cream must not boil and must be stirred all the time. As soon as the cream shows a strong yellow color and has no more foam, pour it into the tart pan.
5. Beat the two egg whites from the refrigerator with a pinch of salt until stiff. Gradually add 100 g sugar and the baking powder and beat until the mixture is glossy.
6. Spread the mixture on the lemon tart and bake in the oven until golden brown: about 15-20 minutes at 125 ° C fan oven.