Preheat the oven to 350F. Roll out the pie dough thinly and use to line 6 4-inch tartlet molds. Prick the base of the tartlets with a fork. Bake for 20 minutes. Cool on a wire rack. To make the filling. Scald the milk with the vanilla in a large saucepan. In a large mixing bowl mix the egg yolks and sugar until foamy with an electric mixer. Whisk in the flour, then the scalded milk. Mix well and return mixture to saucepan. Cook over a low heat, stirring constantly, until the mixture coats the back of a spoon. Remove saucepan from heat and stir in the almond powder. Leave to cool. With an ice cream scoop form balls of the lemon ice and freeze them on a cookie sheet. Fill the tartlet crusts with the custard. Decorate with the strawberries and place a ball of the sherbet in the center. Sprinkle with the lime zest and mint leaves.
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3/4 lb pie dough
1 lb strawberries
3 cups lemon sherbet
3 cups milk
6 egg yolks
1/2 cup sugar
1/2 cup ground almonds
3 tbsp flour
1/4 cup unsalted butter
2 tsp vanilla extract
For the garnish:
finely grated zest of 1 lime, cooked in sugar syrup
fresh mint leaves
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mn
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Use small strawberries, if possible. If not, slice the strawberries.
