Frozen Apricot Tart

Fresh, spectacular, it is made entirely at home and without a refrigerator. With a little time (to cool down) and the advice of William Isaías, the result is guaranteed.

Frozen Apricot Tart - williamisaias.com

Ingredients

Servings for 8 people

790gr. Milk

600gr. Apricot

600gr. Cherries

500gr. Sugar

310gr. Cream

100gr. Flour

100gr. Condensed Milk

50gr. Almond flour

50gr. Amaretto

40gr. Soft Macarons

3 eggs

Lemmon

Vanilla

Salt

Butter

To Decorate

Cherries and Amarettini

Process

Step 1

Wash and pit the apricots. Cut the apricots into pieces, place them in a saucepan with 60 g of sugar and 1 tablespoon of lemon juice, bring to a boil and cook for 5 minutes.

Next, spread them out on a tray lined with parchment paper and put them in the freezer for 4 hours.

Step 2

Wash and pit the cherries, mix them with 60 g of sugar and 1 tablespoon of lemon juice.

Step 3

Spread the cherries out on a parchment-lined baking sheet and put them in the freezer for 4 hours.

Step 4

Bring 440 g of milk to the boil with 160 g of cream, 100 g of condensed milk and 150 g of sugar.

Step 5

Turn off and divide mixture between two glass bowls. Place it in the freezer to chill for at least 5 hours.

Step 6

Bring 350 g of milk to the boil with 150 g of cream and 100 g of sugar.

Step 7

Add a long, open vanilla bean. Turn off, add the crumbled soft amaretti, and pour into a third bowl. Place in the freezer for 5 hours.

Step 8

Beat the eggs with 130 g of sugar and a pinch of salt for 10 minutes. Add the flour and almond flour, pour onto a tray lined with greased parchment paper and bake at 180°C for 8-10 minutes. Remove from the oven and let the cake cool, cut an 18 cm disk.

Step 9

Place in hinged pan, bottom lined with parchment paper and edges lined; Brush it with the liquor mixed with 2 tablespoons of water.

Step 10

Blend the apricots with a bowl of condensed milk cream.

Step 11

Also blend the cherries separately with a bowl of condensed milk cream.

Step 12

Also crush the amaretto cream, obtaining the white ice cream. Spread the cherry ice cream on the cake, take it to the freezer for 30 minutes.

Step 13

Add the apricot ice cream and chill in the freezer for 30 minutes.

Step 14

After 30 minutes in the freezer, add the white ice cream.

Step 15

Let cool in the freezer for at least 4 hours. Finally unmold the cake and remove the acetate. Decorate with fresh cherries and amarettini.

Frozen Apricot Tart - williamisaias.com

Enjoy a very tasty and fresh Ice Cream Cake.

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