Lemon ice cream tart in chocolate crust

Frozen lemon tart in chocolate crust – a simple dessert but with a rich flavor, perfect for hot summer days. It is that delicacy that brings together refreshing citrus flavors with the intense sweetness of chocolate, and if you add some fresh seasonal fruits, you'll get an irresistible combination that will delight all taste buds.

Total preparation time: 30 minutes
Freezing time: 6 hours
Number of servings: 8 generous servings

Ingredients:

For the crust:
- 200 g dark chocolate (choose a quality chocolate with a high cocoa content for an intense flavor)
- 20 g butter (the butter will add a creamy texture to the crust)

For the filling:
- 4 eggs (make sure they are fresh)
- 180 g powdered sugar
- Juice and zest from 2 lemons (for a vibrant citrus flavor)
- 12 sheets of gelatin (for a perfect, soft yet stable texture)
- 250 ml heavy cream (use cream with a high fat content for a richer mousse)
- Butter (additional for greasing the pan)
- Fresh fruits (optional but recommended, to add a touch of freshness)

Instructions:

1. Preparing the chocolate crust:
Start by melting the dark chocolate together with 3 tablespoons of water using the bain-marie method. Make sure the bowl with the chocolate does not touch the hot water to avoid burning the chocolate. Stir occasionally to achieve a smooth consistency.

2. Forming the crust:
Once the chocolate has completely melted, add the diced butter and mix well until incorporated. Grease a round mold (a pot, in my case) with butter and line it with parchment paper, ensuring it is evenly covered. Use the chocolate mixture to coat the inside of the mold well, and place it in the fridge to set for about 30 minutes.

3. Preparing the lemon filling:
While the crust is setting, you can prepare the filling. Whip the egg whites in a clean bowl until frothy. In another bowl, whip the heavy cream until it turns into whipped cream.

4. Creating the lemon mixture:
In another container, beat the egg yolks together with the powdered sugar until they become a creamy, light-colored mixture. Add the lemon zest and freshly squeezed juice from the two lemons.

5. Preparing the gelatin:
In a small container, heat the lemon juice (without bringing it to a boil), then add the well-squeezed gelatin sheets, stirring to ensure they dissolve completely. Once the gelatin has dissolved, gradually add it to the egg yolk mixture while continuously mixing.

6. Incorporating the foam:
Carefully add the whipped egg whites and whipped cream to the lemon mixture, using a spatula to keep the air in the mixture. If desired, now is the time to add the chopped fresh fruits, such as raspberries, strawberries, or blueberries, for an extra burst of flavor.

7. Finalizing the tart:
Pour the lemon mixture into the prepared chocolate crust. Cover with plastic wrap and place the tart in the freezer for a minimum of 6 hours, or until well frozen.

8. Serving:
About an hour before serving, take the tart out of the freezer to let it thaw slightly. Once it has been at room temperature, carefully remove the parchment paper and invert the tart onto a plate.

Serving suggestions:
To add a touch of elegance, you can decorate the tart with lemon slices, fresh fruits, or a sprig of mint. This dessert is perfect alongside a cold tea or a light, fruity white wine.

Nutritional benefits:
This frozen lemon tart is not only delicious but also packed with vitamins, thanks to the lemon content, which is an excellent source of vitamin C. Additionally, dark chocolate contains antioxidants that can contribute to heart health.

Frequently asked questions:
1. Can I use white chocolate for the crust?
- Yes, but the taste will be different. White chocolate is sweeter and will not have the same depth of flavor.

2. What kind of fruits can I add?
- You can experiment with any seasonal fruits, but the best options are those with a fresh and slightly tangy taste, such as raspberries or kiwi.

3. Can I make the tart without gelatin?
- Gelatin helps maintain the shape of frozen tarts. You can try a vegan alternative, such as agar-agar, but the result may vary.

4. How long can the tart be stored in the freezer?
- This tart keeps well in the freezer for up to a month, but it is best consumed within the first two weeks after preparation.

I hope this recipe inspires you to surprise your family and friends with a refined dessert that will bring smiles to everyone’s faces! If you have questions or suggestions for variations, feel free to share them! Cook with love, as every dessert tells a story!