*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CINNAMON ICE-CREAM-----
      1/4  liter         Milk (7/8 cup)
      1/4  liter         Cream (7/8 cup)
    4                    Egg yolks
   80      grams         Granulated sugar (2 7/8 oz)
    3      tablespoons   Ground cinnamon
   80      grams         Butter (2 7/8 oz)
  100      grams         Granulated sugar (3 1/2 oz)
    1                    Egg
    1      dash          Salt
      1/2                Vanilla bean -- scrapped
    3      tablespoons   Whipping cream
      1/2                Lemon -- grated rind
  150      grams         Sifted flour (5 1/3 oz)
  100      grams         Ground almonds (3 1/2 oz)
                         -----RHUBARB TART-----
  400      grams         Rhubarb (7/8 lb)
   50      grams         Granulated sugar (1 3/4 oz)
    3      tablespoons   Water
      1/4  liter         Heavy cream (7/8 cup)
    2      tablespoons   Kirsch
    1                    Vanilla bean -- slit
    4                    Egg yolks
                         Butter for the flan ring
                         Flour for dusting
    3      tablespoons   Coarse sugar
                         -----STRAWBERRY SAUCE-----
  400      grams         Strawberries (7/8 lb)
  100      grams         Granulated sugar (3 1/2 oz)
    3      tablespoons   Water
    2      tablespoons   Kirsch
 Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
 Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually
 stir in the hot liquid into the egg mixture. Return to saucepan, over LOW
 HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter and
 sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add
 vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.
 Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
 STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add
 sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine
 sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread
 the bottom of a flat pan with sugar and place rhubard on top. Add water and
 bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid
 with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg
 yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355
 oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the
 dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around
 the edge. Prick with a fork, line with aluminium foil, fill with dry beans
 and bake blind for 10 minutes. Remove beans and foil, spread the bottom with
 the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with
 coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the
 tart, transfer on plates. Spoon some strawberry sauce on one side, scoop
 ice-cream and set on sauce. ~
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 Unless otherwise noted the recipes came with Mastercook or
 were collected from the “net”.  Also, my cookbooks contain
 hundreds of recipes so unless noted I have not yet prepared
 the attached!  Jerry