Dish of the Week: Tomato jam linzer tart with fromage blanc ice cream

Dish of the Week: Tomato jam linzer tart with fromage blanc ice cream

Pastry chef Victoria Burghi makes a jam by reducing tomato with sugar and a few whole cloves. She puts the mixture in a baked pâte sucrée shell and tops it with cooked streusel made from almond flour, wheat flour, sugar, butter and cinnamon.

She serves the tart with an ice cream made from a 50-50 blend of heavy cream and fromage blanc, sugar and egg yolk, but no vanilla.

The dish is garnished with lemon balm and sour cherry sauce.

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish