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Title: Lemon Tarts with Pears
Categories: Dessert Tart Icecream
Yield: 8 Servings
| HONEY ICE CREAM | ||
| 1 1/4 | c | Milk |
| 1 | c | Light Cream |
| 1 | Vanilla Bean, split | |
| 6 | Egg Yolks | |
| 2/3 | c | Granulated Sugar |
| 2 | tb | Honey |
| SWEET PASTRY | ||
| 2 | c | All-Purpose Flour |
| 3/4 | c | Confectioner's Sugar |
| 2/3 | c | Unsalted Butter, cut up |
| 2 | Egg Yolks | |
| TANGY LEMON FILLING | ||
| 4 | Egg Yolks | |
| 4 | Eggs | |
| 3/4 | c | Lemon Juice |
| Zest from 3 Lemons | ||
| 3/4 | c | Granulated Sugar |
| 7 | tb | Unsalted Butter, cut up |
| RED WINE SAUCE | ||
| 1 1/2 | c | Granulated Sugar |
| 1 1/2 | c | Water |
| 1 | c | Dry Red Wine |
| Poached Pear Slices | ||
Honey Ice Cream: In medium saucepan, combine milk, cream, and vanilla bean. Bring to boiling. Cover to keep warm. In small mixer bowl, beat 6 egg yolks and 2/3 cup granulated sugar at high speed of electric mixer until thick and lemon-colored, about 5 minutes. Remove vanilla bean from milk mixture. Gradually beat half the milk mixture into egg mixture at low speed. Whisk back into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of the spoon. Do not boil. Remove from heat. Stir in honey until dissolved. Pour into bowl. Press plastic wrap directly on surface of custard. Refrigerate until cold, about 3 hours. Freeze in ice cream maker about 30 minutes, or according to the manufacturer's directions. cover and place in freezer at least 8 hours, or overnight until firm.
Sweet Pastry: In food processor, combine flour, sugar, and 2/3 cup butter. Pulse with on/off turns until butter is size of peas. Add 2 egg yolks. Pulse with on/off turns to blend, then process until dough pulls away from sides of bowl and forms a ball. Form dough into 2 equal disc shapes. Wrap and refrigerate several hours.
Tangy Lemon Filling: In medium bowl, whisk together 4 egg tolks and 4 eggs. Set aside. In heavy large saucepan, combine lemon zest and juice, 3/4 cup sugar, and 7 tb butter. Bring to boiling, stirring to dissolve sugar and melt butter. Gradually whisk half the hot mixture in large spoonfulls into the egg mixture. Whisk back into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until mixture becomes extremely thick and boils. Remove from heat. Pour into bowl.
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