“Mon Amour” is a delightful dessert that combines fresh fruit, creamy homemade custard, and a scoop of ice cream for the perfect finish.
Ingredients:
- 100g ice cream
- 1 banana
- 1 orange
- 1 apple
- 1 lemon
- A handful of raisins and walnuts
For the cream:
- 2 egg yolks
- 1/2 cup sugar
- 1/2 cup fresh milk
- 2 tablespoons flour
Preparation
Cut the fruit into small cubes and add raisins and walnuts. Cook a medium-thick cream using the other ingredients, stirring continuously. Fill tall wine glasses with the fruit mixture, pour the cooled cream over it, and top with a scoop of ice cream.
Lemon and Blueberry Puff Tart
During sunny summer days, we all crave something refreshing and simple. This tart is the perfect choice! You can bake the crust in the evening when it’s cooler and prepare the lemon curd. Assemble the tart the next day before serving. You can also make tartlets and add gelatin to the cream for easier portioning. The combination of lemon cream and blueberries is truly unique!
For the crust:
- 1 1/2 cups flour
- A generous pinch of salt
- 8 tablespoons (1 stick) unsalted butter
- 1 large egg yolk
- 2 1/2–3 tablespoons ice-cold water
For the cream:
- 4 large egg yolks
- 3/4 cup sugar
- Zest of 2 lemons
- Juice of 1 lemon
- 3/4 cup heavy cream
- Blueberries (the more, the better!)
Crust preparation:
Sift the flour onto a work surface and sprinkle with salt. Make a well in the center, add the egg yolk and butter pieces, and mix gently with a knife until well combined. Sprinkle with water and quickly knead into a smooth dough. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll out the dough thinly and place it in a tart pan. Poke the base with a fork and chill in the fridge or freezer for 15 minutes. Preheat the oven to 400°F (200°C). Line the dough with parchment paper, fill with baking beans, and bake for 10–12 minutes. Remove the beans and bake for another 5–7 minutes to dry out the base.
Cream preparation:
Whisk the egg yolks with 6 tablespoons of sugar until light and airy. Gradually add the lemon zest and juice. Place the mixture over a water bath and stir until thickened, without boiling. Cover with plastic wrap and let cool. Whip the cream with the remaining sugar and fold into the lemon curd. For easier slicing, you can add dissolved gelatin to the cream.
Assemble the tart by filling the crust with the cream, topping it with plenty of blueberries, and chilling it for an hour if gelatin is used.
