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 Culinary Adventure
As a busy professional, time in the kitchen is a precious commodity. I crave delicious, sophisticated desserts, but let’s be honest, who has hours to spend meticulously crafting a flawless lemon tart? That’s where this recipe, inspired by the culinary genius of Chef Massimo Bottura, comes in. It's a game-changer. It's a celebration of imperfection, a joyful rebellion against the tyranny of perfect pastry. Forget the fussy cream decorations and stubborn crusts. This recipe embraces the delightful chaos of a “dropped” tart, showcasing its vibrant flavors in all their glory.
The beauty of this recipe lies in its unexpected simplicity. The lemongrass ice cream, with its refreshing zing, provides a delightful contrast to the creamy, tangy zabaione. The shortcrust pastry, though wonderfully buttery and crumbly, isn't meant to be pristine. In fact, it’s better if it’s a little rustic, a little wild. The whole process is surprisingly manageable, even for someone with a limited amount of time (and baking skills!).
The combination of the tart, sour, sweet, and subtly candied lemon notes is a symphony of flavors, a culinary experience that transcends mere dessert. The zabaione, a classic Italian custard, elevates the dessert with its rich, airy texture and hints of lemon and limoncello. It’s the perfect counterpoint to the cool, refreshing ice cream. And yes, you can make this ahead of time! That’s the true magic for a time-pressed professional like myself.
Beyond the Recipe: A Reflection on Perfection
Chef Bottura's philosophy resonates deeply. We strive for perfection in so many aspects of our lives, often at the cost of enjoying the present moment. This dessert reminds us that imperfections can be beautiful, that sometimes, the most delightful creations arise from a little happy accident. It's a delightful metaphor for embracing the unexpected turns of life, finding beauty in the unplanned moments, and celebrating the simple joy of a truly delicious dessert, even if it's a bit messy.
Serving Suggestions:
While this dessert is meant to be a bit unconventional, you can certainly add your own personal touches. Consider serving it with fresh berries, a sprinkle of candied lemon zest, or a drizzle of honey. No matter how you serve it, the vibrant flavors are sure to impress. It's perfect for a casual gathering with friends, a special occasion dinner, or simply a treat to reward yourself after a long day. The possibilities are endless.
The Takeaway:
This "Oops, I Dropped the Lemon Tart" recipe isn't just a dessert; it's a reminder to embrace the imperfections, to enjoy the journey, and to savor the delightful results, even if they aren't quite picture-perfect. It's a quick, easy, elegant, and delicious dessert that any busy woman can master.
