Scarlett WLemon Tart with Crème Fraîche Ice Cream
October 31st 2006 02:42
Lemon Tart with Crème Fraîche Ice Cream
About Crème Fraîche
Crème Fraîche is pronounced ‘krem fresh’. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste.
Crème Fraîche is made by inoculating unpsteurized heavy cream with Lactobacillus cultures, letting the bacteria grow until the cream is both soured and thick and then pasteurizing it to stop the process.
The Crème Fraîche found in specialty food stores and some grocery stores. It will keep in the refrigerator for about 7-10 days. It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.
INGREDIENTS
Makes a 23-cm / 9-in round tart
For the pastry
125 gm plain flour
pinch of salt
grated rind of 1 lemon
25 gm icing sugar
1 egg yolk, mixed with 15 ml / 1 tablespoon iced water
For the filling
6 eggs (size 2)
225 gm caster sugar
125 gm unsalted butter, in pieces
Grated rind of 3 lemons
150 ml freshly squeezed lemon juice
For the crème fraîche ice cream
225 gm Crème Fraîche
125 ml milk
45 ml / 3 tablespoons lemon juice
150 gm caster sugar
To decorate
lemon rind shreds, blanched (optional)
icing sugar, for dusting
1. Preheat the oven at 200 degrees Celsius.
2. To make the pastry, put the flour, salt, lemon rind, icing sugar and butter in a food processor and process, using the pulse button, just until the mixture resembles coarse breadcrumbs.
3. With the motor running, add the egg yolk and water, processing briefly until the mixture just holds together, but does not quite form a ball.
4. Pull the dough together with your hands and quickly form a ball.
5. Lightly flatten the ball to form a fat pancake shape, then roll out between 2 sheets of cling film and use to line a 23cm / 9inch loose –bottomed flan tin. To check the size, place the flan tin on top of the pastry.
6. Lift the pastry on to the case. Work the edges of the pastry gently down the inside of the tin, so that the side is well covered. Avoid stretching the pastry, otherwise the sides will drop during cooking.
7. Roll the rolling pin across the top of the tin to trim the top. Put the trimmings aside.
8. Lightly press up the top edges of the pastry, so they are even, and just higher than the top of the tin. You can decorate the edges by crimping between your fingers or using a pastry wheel.
9. Prick the base with a fork. Chill in the refrigerator for 30 minutes.
10. Line the pastry case with grease-proof paper and fill with baking beans or rice – Baking blind – to stop the pastry rising. Bake for 10 minutes. Remove the paper and beans, then return the pastry case to the oven for a further 10 minutes, to dry and cook the base.
11. Cool on a wire rack. Lower the oven temperature to 190 degrees Celsius.
12. To make the filling, place all the ingredients in a bowl over a pan of simmering water. Whisk until well blended and continue stirring until the mixture thickens slightly – just enough to coat the back of a wooden spoon.
13. Stand the flan tin on a baking sheet. Pour the filling into the pastry case and bake in the oven for 25 minutes, or until set. Allow to cool slightly.
14. To make the crème fraîche ice cream, put all of the ingredients in a food processor and process briefly until evenly blended and smooth.
15. Transfer to a bowl and chill until cold, then freeze in an ice-cream maker according to the manufacturer’s instructions.
16. If you do not have an ice-cream maker, freeze the ice cream in a shallow container, whisking 2-3 times during freezing to break down the ice crystals and ensure an even-textured result.
17. Serve the lemon tart warm or cold, cut into wedges, decorated with lemon rind shreds if liked, and dusted with icing sugar. Accompany with the crème fraîche ice cream in scoops.
Tips:
Baking blind – using dried beans to stop the pastry rising.
**From “The Masterchef Collection” and “Wikipedia, the free encyclopedia”**
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Comment by Sisi
I'm so impressed and I'll definitely be giving that a go after exams!
Comment by Scarlett