I found this recipe the other day and was very keen to try it. I am not sure if I have ever tried Amalfi Lemons, having never been to the Amalfi coast, but when I googled, “Where to buy” I found I could get them on-line at ” finefoodspecialist.co.uk” but at a hefty £11.95 a kilo!! I am pretty sure that Selfridges Food Hall could sell them as well, but when Himself shopped there a few weeks ago, he blithely bought me two beautiful mangoes for my breakfast, what he didn’t realise was they sold them by the kilo and had a bit of a shock at the till £19.0 for 2 Mangoes !! So maybe I will not be going there to hunt for Amalfi Lemons.
Consequently, I used common or garden unwaxed lemons. As we use the zest it is obviously better to use Unwaxed one.
- Use your favourite pastry recipe or really cheat and use bought pastry.
- 5-6 Lemons, unwaxed
- 300 grams chilled unsalted butter
- 300 grams caster sugar
- 6 whole eggs
- 3 egg yolks
- 1 beaten egg white
Heat the oven to 200 C/ Gas Mark 6. Roll out the pastry and press into a 26 cm tart tine, ( preferably one with a loose bottom) leave to rest for about 10 mins.
After that line the pastry with some greaseproof paper and fill with some form of baking beans, Rice, lentils etc will do. These can be reused time and time again, as long as you mark the container ” For Baking Only” otherwise someone might just try to cook with them, which would be a disaster!
Bake the pastry case for 20 mins, remove the paper and the beans, brush the case with the beaten egg white to seal it and bake for another 5 mins and then remove from the oven and leave to cool.
Meanwhile zest the lemons and then juice them, mix both with butter and sugar in a saucepan and heat gently to melt both the sugar and the butter. Whisk the eggs and egg yolks until pale yellow and pour into the saucepan. Stir continuously with a wooden spoon, until the mixture thickens. Do not allow to boil as the eggs will scramble.
Remove from the heat, leave to sit for a few minutes and then pour into the cooked pastry case.
Light the grill and place the tart under it to char the top of the tart. It might be prudent to cover the edges of the pastry with aluminium foil before hand, to prevent the pastry from burning. When the tart is cool refrigerate before serving.
And finally, Beetroot Ice Cream.
A few years ago, we were in Mexico for Easter and went to San Miguel d’Allende, an absolutely delightful town about 3 hours drive, north-ish of Mexico City. It seems a safe haven for many retired Americans, the climate is great, life is cheap , medical service excellent and not so far from the USA. Dining experiences in Mexico, have on the whole been excellent, but with one remarkable exception. We had been on a tour of the botanical gardens and headed off to find an organic farm with restaurant. However, upon arriving, although we had a reservation no table was available, only one in the midday sun ( and we had 2 small children with us). Needless to say, Son in law was not impressed. A quick telephone call and we were headed back into town, to the restaurant we had eaten in previously and it is called “The Restaurant”
All I remember about this restaurant was a) the food was very good b) they didn’t mind children at all, infact welcomed them and c) our starter, which was a goats cheese salad with Beetroot and Horseradish Icecream. Divine ! If you check this restaurant out on trip advisor, it says, the food is American, it is not and secondly mixed reviews. I put this down to, too many American Expats, who expect a cheap meal. My family and I, as we went twice in two days, thought differently.
Since then I have made my own version of the ice cream, experimenting along the way.
For the Ice Cream you will need
- 500 Mls, ( 2 Cups) double cream
- 3 Large eggs
- 6 oz/150grms fine sugar
- 1 cup milk
- 1 jar of horseradish sauce apprx 160 grms
- +/- 500 grms cooked beetroot ( thank goodness you can buy them vacuum packed already cooked!)
Blend all of the above together in a blender. If you have an ice cream machine, so much better, and then it is very simple, set the machin to cool/freeze and pour the mixture in, it does not freeze solid, but when the machin stops turning, remove the mixture and put into a plastic container and put into the freezer.
If you do not have an Ice Cream machin, pour the mixture into a plastic container, put into the freezer and about every 30 mins or so, give it a good stir.
I servve it on a bed of leaves along with some goats chees, either baked ( hot and melting) or just cold. Delicious either way.
P.S. too much tart? cut into slices, and freeze! it freezes well!
2 thoughts on “Amalfi Lemon Tart and Beetroot Ice Cream”
Love the sound of that ice cream!
That tart had my mouth watering – have made it many times with Spanish lemons
I love beetroot and thought I had had it in every form but never ice cream! Still trying to imagine beetroot horseradish with sugar and cream ? One day