for 4 person

Dough

150 g	white flour
50 g	ground almonds
30 g	sugar
1 pinch	salt
1	organic lemon, use grated zest
100 g	butter, cut into pieces, cold
1	egg, beaten

Filling

¾ dl	milk
½	vanilla pod, cut lenghtwise, seeds scratched out
10 g	white flour
2 sprig	thyme, leaves torn off
2	egg yolks
40 g	sugar

To shape

1	egg white, beaten

To bake

4 ball	Fine Food Gelato Fior di Latte Amarena
10 g	flaked almonds, roasted
2 sprig	thyme, leaves torn off
	icing sugar, to dust

How it's done

Dough

Mix the flour, almonds, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 2 hrs.

Filling

Pour the milk into a pan. Add the vanilla seeds, flour and thyme, mix with a whisk, bring to the boil over a medium heat, stirring constantly, cook for approx. 2 mins. Whisk the egg yolk and sugar in a bowl. Gradually pour in the hot milk while stirring. Return the liquid to the pan. Bring to just below the boil over a low heat, stirring constantly.

Remove the pan from the hob, continue to stir for approx. 2 mins. Pour the custard through a sieve into a bowl, leave to cool.

To shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out approx. 8 circles (each approx. 9 cm in diameter), chill 4 circles. Place the remaining circles in the prepared tins. Prick the pastry bases firmly with a fork. Press the leftover dough together, quarter and shape into rolls approx. 20 cm long. Place the dough rolls on the pastry bases, creating a rim for each, press on gently. Pour the custard into the tarts, smooth down. Place the chilled circles on top of the custard, press down firmly all the way around, glaze with egg white. Prick the dough firmly with a wooden skewer.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Serve the ice cream on top, sprinkle with almonds and thyme, dust with icing sugar.

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