A refreshing dessert, this tart and ice cream is an excellent treat.
TART FILLING
150 grams cream
50 grams milk
220 grams 65% Sur del Lago
20 grams butter
60 grams whole eggs
TART DOUGH
181 grams powdered sugar
238 grams butter
60 grams almond flour
4.5 grams salt
102 grams whole eggs
115 grams cake flour
362 grams cake flour
LITCHI ICE CREAM
1550 grams whole milk
160 grams milk powder
100 grams butter
500 grams heavy cream
435 grams sugar
160 grams glucose powder
18 grams stabilizer
1000 grams puree
TART FILLING
Boil cream and milk.
Add chocolate and let stand 3-5 minutes, emulsify.
Add butter and eggs.
TART DOUGH
Blend powdered sugar and butter.
Add almond flour, salt, whole eggs.
Mix in first amount of cake flour until incorporated, than add rest of cake flour.
ASSEMBLY OF TART
Roll tart dough to 3mm. Blind bake at 325 degrees.
Lower oven temperature to 200 degrees.
Pour filling into prepared tart shells and bake for 25 minutes.
LICHI ICE CREAM
Combine dry ingredients.
Slightly heat milk and cream. Rain in dry ingredients.
Add butter and puree. Cook to 85 C.
Allow to mature for at least 4 hours.
https://www.guittard.com/in-the-kitchen/recipe-print/sur-del-lago-tart-with-litchi-ice-cream-almond-crumble-and-rum-roasted-pine