Oops, I Dropped the Lemon Tart
This zabaione (zabaglione) and lemongrass ice cream dessert is adapted from Chef Massimo Bottura. It is his unique take on a lemon tart, served upside down and smashed. According to Chef Bottura, "this dessert pokes fun at our daily striving for perfection and pristine beauty. I love the dynamics of a lemon tart but hate all the fuss—cream decorations and stubborn crusts. To get around all that nonsense, we purposefully crushed our tart. Of course, it isn’t just a one-liner but full of flavored experience from the most fragile crust to the peaks of tart, sour, sweet, cured, and candied lemon on the plate." This recipe makes 2 large tarts: You can make 2 and freeze 1 (keeping all elements separate in the freezer and assembling just before serving) or you can halve the ingredients.
This zabaione (zabaglione) and lemongrass ice cream dessert is adapted from Chef Massimo Bottura. It is his unique take on a lemon tart, served upside down and smashed. According to Chef Bottura, "this dessert pokes fun at our daily striving for perfection and pristine beauty. I love the dynamics of a lemon tart but hate all the fuss—cream decorations and stubborn crusts. To get around all that nonsense, we purposefully crushed our tart. Of course, it isn’t just a one-liner but full of flavored experience from the most fragile crust to the peaks of tart, sour, sweet, cured, and candied lemon on the plate." This recipe makes 2 large tarts: You can make 2 and freeze 1 (keeping all elements separate in the freezer and assembling just before serving) or you can halve the ingredients.
- 3 1/2 cups all-purpose flour
- 1 cup heavy cream
- 1/2 cup sugar
- 3/4 cup sugar
- finely grated zest of 2 lemons
- 3 1/4 cups whole milk
- 10 stems lemongrass (bottom third only, tough outer layers removed), lightly smashed
- 1 1/2 cups confectioners' sugar
- 1 teaspoon ground spices, such as star anise, cinnamon, juniper, cardamom, or black pepper (optional)
- 3 sticks (3/4 pound) unsalted butter, cut into tablespoons and chilled
- 4 large egg yolks, chilled
- 5 large egg yolks, at room temperature
- 1/4 cup plus 3 tablespoons freshly squeezed lemon juice
- 1/4 cup plus 2 tablespoons limoncello, preferably from amalfi
- equipment: instant-read thermometer, fine-mesh sieve, ice cream maker, 2 (11-inch) tart pans, pie weights or dried beans
- Carbohydrate 458 g(153%)
- Cholesterol 1398 mg(466%)
- Fat 218 g(336%)
- Fiber 8 g(31%)
- Protein 54 g(108%)
- Saturated Fat 130 g(650%)
- Sodium 290 mg(12%)
- Calories 4036
Step-by-step
- Make the lemongrass ice cream: Fill a sink or large stainless steel bowl with ice and arrange a second slightly smaller bowl on top of the ice.
- In a heavy medium saucepan over moderate heat, combine the milk, cream, sugar, lemongrass, and lemon zest. Cook, stirring often with a wooden spoon, until an instant-read thermometer registers 160°F. Pour through a fine-mesh sieve into the stainless-steel bowl set over ice. Let the mixture cool, whisking occasionally, until chilled.
- Process custard in an ice cream maker then transfer to an airtight container and freeze until hard, at least 4 hours and up to 1 week.
- Make the crust: In a large bowl, stir together the flour and confectioners' sugar. Add the spices, if desired, and stir to incorporate. Add the butter and, using your fingertips or 2 knives, work it into the flour and confectioners' sugar until the mixture resembles coarse meal. Add the egg yolks and use your hands to mix the dough until it comes together. Divide the dough in half then knead each piece lightly and form into disks. Wrap the dough in plastic wrap and chill it in the refrigerator for 10 minutes.
- Arrange a rack in the lower third of the oven and preheat to 350°F.
- On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 14-inch round. Fold the dough in half, fold it in half again, and then unfold it into an 11-inch tart pan. Using your fingertips, gently fit the dough into the bottom and sides of the tart pan, then use a small sharp knife to trim any excess dough. Using a fork, prick the bottom of the tart shell all over then freeze for 10 minutes. Repeat with the second piece of dough.
- Line the tart shells with foil, fitting the foil into the bottom edges, and then fill each with about 1 cup pie weights or dried beans. Bake the shells in the lower third of the oven for about 30 minutes, until golden. Let cool completely then remove the foil and weights.
- Make the zabaione topping: In a large saucepan, bring 1 inch of water to a simmer.
- In a large copper or stainless steel bowl, combine the egg yolks and sugar and use a whisk to beat until thickened and light yellow in color. Place the bowl over the pan of simmering water and turn off the heat. Gradually beat in the lemon juice, followed by the limoncello. Start beating more vigorously and continue beating until the zabaione is fluffy.
- To serve: Layer the ice cream and zabaione into the tart shells. You can serve the dessert like Chef Bottura does, upside down and somewhat smashed, or you can serve right side up.
Oops, I Dropped the Lemon Tart – A Perfectly Imperfect Dessert
As a busy professional woman, juggling a demanding career and a social life, finding time for elaborate cooking is a luxury I rarely have. Yet, I crave delicious, sophisticated food that satisfies my palate and impresses my guests. This is where Chef Massimo Bottura’s "Oops, I Dropped the Lemon Tart" comes in. It’s a revelation – a stunning dessert that’s surprisingly easy to make, even on a weeknight. The genius lies in its intentional imperfection, a playful subversion of traditional elegance that resonates perfectly with my modern lifestyle.
The beauty of this recipe isn't in meticulous detail, but in its bold flavors and textural contrasts. The lemongrass ice cream offers a refreshing, subtly aromatic counterpoint to the tart and tangy zabaione. The buttery, crumbly crust provides a wonderful textural base, a simple foundation for the decadent layers above. This dessert is not about perfect swirls and pristine edges; it's about a vibrant explosion of tastes and textures. The "smashed" presentation adds to its charm, reflecting the carefree spirit of enjoying life’s little imperfections.
I love how this recipe allows for flexibility. I often make a double batch, savoring one tart immediately and freezing the other for a future treat. The separate components freeze beautifully, ensuring a delightful experience whenever the craving strikes. It’s a delightful surprise for an impromptu dinner party or a self-indulgent weekend treat. The preparation itself is surprisingly manageable, broken down into easily achievable steps. The most time-consuming part is chilling and freezing, allowing me to multitask and still enjoy a relaxing evening.
Beyond the ease and deliciousness, this dessert carries a certain philosophy that I find particularly appealing. It’s a reminder to embrace imperfection, to find beauty in the unexpected. In a world that constantly pushes for perfection, this tart is a welcome breath of fresh air – a celebration of flavour and a testament to the fact that sometimes, the best things are a little bit messy.
The ingredients are readily available, and even the more specialized ones, like limoncello, can be substituted with a similar citrus liqueur if needed. The overall process is less about precise measurements and more about feel and intuition, making it a perfect recipe for those less confident bakers. The result is always stunning, regardless of how “perfectly” it is assembled. It’s a dessert that perfectly embodies the essence of delicious simplicity and mindful enjoyment, a comforting pleasure that perfectly complements my busy lifestyle.
I wholeheartedly recommend this recipe to anyone who wants a sophisticated dessert without the fuss. It's a showstopper that’s surprisingly easy to make and incredibly satisfying to eat, perfect for any occasion. The unexpected beauty of the "smashed" presentation is a wonderful conversation starter and a reminder that sometimes, the most beautiful things are the ones that are just a little bit imperfect.
