Ingredients
Lemon Tart
8 oz  Lemon Marmalade
2 qt  Milk
16 oz  Sugar
7 oz  Vanilla Cream Powder

Flavoured Ice Cream
1 qt  Half & Half
1 ea  Vanilla Bean
10 ea  Egg yolks
8 oz  Sugar
1 lt  Any Flavor Compound

Preparation
Lemon Tart
Heat 1 1/2 quarts milk and sugar until hot. With 1/2 quart remaining milk temper this mixture, add back to remaining hot mixture, bringing to a boil, stirring constantly. Take off heat and paddle in Lemon Marmalade. Fill into Tartelette, 9 cm shells and bake at 350°F for 10 minutes. Top with scoop of ice cream.

Flavoured Ice Cream
Place Half & Half, Vanilla Bean and 4 ounces of sugar in a pot and bring to a boil. Meanwhile whisk egg yolks and remaining sugar until they are light and pale in color. Temper some of the hot Half and Half into the yolks and pour them into the pot on stove. Reduce heat to low and stir constantly with a wood en spoon until the sauce coats the back of a spoon. Strain the sauce through a chinois and place on an ice bathe. When the base is cool refrigerate overnight and Add any flavor Compound and process in batch freezer.

Decoration
Decorate as desired.

Specialty Ingredients
#41004 Bakbel Lemon Marmalade
#41107-#41114 Bakbel Compound (Any Flavor)
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
#31364 Tartelette, 9 cm
#90071 Vanilla Bean, Madagascar