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.