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Oops, I Dropped the Lemon Tart

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Oops, I Dropped the Lemon TartPaolo Terzi

This zabaione (zabaglione) and lemongrass ice cream dessert is adapted from Chef Massimo Bottura of Osteria Francescana in Modena, Italy. It is his unique take on a lemon tart, served upside down and smashed. According to Chef Bottura, "this dessert pokes fun at our daily striving for perfection and pristine beauty. I love the dynamics of a lemon tart but hate all the fuss—cream decorations and stubborn crusts. To get around all that nonsense, we purposefully crushed our tart. Of course, it isn’t just a one-liner but full of flavored experience from the most fragile crust to the peaks of tart, sour, sweet, cured, and candied lemon on the plate."

This recipe makes 2 large tarts: You can make 2 and freeze 1 (keeping all elements separate in the freezer and assembling just before serving) or you can halve the ingredients.

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