Chestnut Ice Cream, Crisp Meringue, and Vanilla Sablée Tarts

Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Prepare a piping bag by fitting it with a #4 fluted piping tip.
  2. Churn or pacotize the ice cream. Pour into the prepared piping bag and freeze.
  3. Place a small drop of corn syrup inside the serving bowl.
  4. Place the tart shell on the dot of corn syrup (it will keep the tart shell from sliding).
  5. Pipe about 60 g / 2.11 oz of the ice cream into the tart shell in a spiral mound.
  6. Shingle 9 meringue disks around the ice cream, overlapping the disks slightly to cover the ice cream.
  7. Place a small piece of gold leaf on the top of the tart and serve immediately.

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