Ice Cream Tart

Ingredients

• Take a flat even baking pan, rub slightly with butter
• and dust with flour
• Make a bottom of about eight inches in diameter
• also two rings eight inches wide
• also the top, which should be dressed like the top of a meringue pie
• fill the centre with a suitable frozen ice cream or glac^
• On top of the cream put a thin layer of Fruit Ice

Method

1. 1

   From the Meringue Paste No.

2. 2

   94 prepare a case in the following manner: Take a flat even baking pan, rub slightly with butter and dust with flour.

3. 3

   Make a bottom of about eight inches in diameter; also two rings eight inches wide; also the top, which should be dressed like the top of a meringue pie, but open in lattice fashion.

4. 4

   Let the meringue dry in a slow heat.

5. 5

   When perfectly dry and crisp, put the bottom on a plate, fasten the two rings on the bottom with fruit jam or royal icing, fill the centre with a suitable frozen ice cream or glac^.

6. 6

   On top of the cream put a thin layer of Fruit Ice and put on the top cover.

7. 7

   Place the tart in the ice cave till required.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 114. The excerpt below is the record exactly as published.

ICE CREAM TART. From the Meringue Paste No. 94 prepare a case in the following manner: Take a flat even baking pan, rub slightly with butter and dust with flour. The meringue may also be dressed on paper. Make a bottom of about eight inches in diameter; also two rings eight inches wide; also the top, which should be dressed like the top of a meringue pie, but open in lattice fashion. Let the meringue dry in a slow heat. When perfectly dry and crisp, put the bottom on a plate, fasten the two rings on the bottom with fruit jam or royal icing, fill the centre with a suitable frozen ice cream or glac^. On top of the cream put a thin layer of Fruit Ice

Cook this with the app: pantry check, scaling, and the assistant.