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1
Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
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2
Blend in cinnamon.
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3
In a saucepan bring milk and cream to a boil; gradually stir in the hot liquid into the egg mixture.
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4
Return to saucepan, over LOW HEAT beat until it thickens.
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5
Let cool.
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6
Freeze.
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7
PASTRY DOUGH: Beat butter and sugar until smooth and creamy.
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8
Beat egg and add salt.
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9
Stir into mixture.
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10
Add vanilla seeds, cream and grated lemon rind.
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11
Stir in flour and almonds.
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12
Rapidly work into a smooth solid dough.
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13
Cover and chill for 1 hour.
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14
STRAWBERRY SAUCE: Wash and hull the strawberries.
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15
Place in a saucepan, add sugar, kirsch and water, bring to the boil.
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16
Liquidize and rub through a fine sieve.
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17
TART: Wash, trim and skin rhubarb, cut diagonally into slices.
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18
Spread the bottom of a flat pan with sugar and place rhubard on top.
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19
Add water and bring to a quick boil.
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20
Let rhubarb cool.
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21
Remove the rhubarb from the liquid with a slotted spoon and transfer to a bowl.
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22
Stir in cream, kirsch, egg yolks, sugar and vanilla seeds.
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23
Blend well.
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24
Heat the oven to 180 cup (355 F).
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25
Butter the flan ring ( 26 centimetres or 10 1/4 inches), dust with flour.
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26
Roll out the dough to a thichness of 3 milimetres (1/8 inch) and line flan ring.
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27
Form a rim around the edge.
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28
Prick with a fork, line with aluminium foil, fill with dry beans and bake blind for 10 minutes.
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29
Remove beans and foil, spread the bottom with the rhubarb mixture.
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30
Set in oven and bake for 15 to 20 minutes.
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31
Sprinkle with coarse sugar and continue baking for 10 minutes.
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32
Let cool.
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33
SERVING: Cut the tart, transfer on plates.
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34
Spoon some strawberry sauce on one side, scoop ice-cream and set on sauce.
