Ingredients
Pastry
130g plain flour
25g ground almonds
70g unsalted butter
1 egg yolk
Pinch salt
55g icing sugar
Zest of 1½ lemons
1½ vanilla pods
Lemon ice-cream
300ml milk
300ml double cream
5 egg yolks
110g caster sugar
3½ lemons zest and juice
Orange salad
4 oranges
40g pine kernels
Filling
140ml single cream
4 egg yolks
4 egg whites
80g caster sugar
10g cornflour
15g ground almonds
10g flour
50ml Grand Marnier
200g stoned prunes
½ lemon zest and juice
1 orange zest
1 vanilla pod
Orange syrup
120ml orange juice
120g caster sugar
Icing sugar for dusting
Method
To make the pastry sift flour and mix with almonds icing sugar and salt. Work in butter bind with egg lemon zest and vanilla seeds. Form into a ball and flatten. Cover allow to rest for 20-30 minutes. Line tart tins blind bake for 5 minutes. Cool.
To create the filling bring cream to the boil with vanilla and lemon zest. Mix yolks cornflour ground almond flour and 50g sugar. Pour cream on to it. Mix well place back in the pan cook on a low heat until thick - about 4 minutes. Mix in Grand Marnier and lemon juice. Whisk whites until stiff and add sugar fold into mix. Dust prunes with a little flour shake off excess and fold into mix. Pour into tart cases cook in a high oven for 11 minutes.
For the lemon ice-cream bring milk and cream to the boil with the zest. Whip the yolks and sugar until pale. Pour on the milk and cream mixture return to the pan cook until mixture coats spoon. Infuse for 10 minutes then sieve cool then churn.
For the orange salad segment the oranges keep in their juice to marinate. Roast pine kernels and when golden sprinkle with icing sugar 2-3 times. Return to the oven to glaze.
For the orange syrup boil orange juice and sugar until a good consistency.
To present arrange orange segments on one side of the plate sprinkle with pine kernels. Put a scoop of ice-cream in top dust tart with icing sugar and place next to salad.