*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CINNAMON ICE-CREAM-----
    2       dl           Milk (7/8 cup)
    2       dl           Cream (7/8 cup)
    4                    Egg yolks
   80       g            Granulated sugar (2 7/8 oz)
    3       tb           Ground cinnamon
   80       g            Butter (2 7/8 oz)
  100       g            Granulated sugar (3 1/2 oz)
    1                    Egg
    1       d            Salt
      1/2                Vanilla bean, scrapped
    3       tb           Whipping cream
      1/2                Lemon, grated rind
  150       g            Sifted flour (5 1/3 oz)
  100       g            Ground almonds (3 1/2 oz)
                         -----RHUBARB TART-----
  400       g            Rhubarb (7/8 lb)
   50       g            Granulated sugar (1 3/4 oz)
    3       tb           Water
    2       dl           Heavy cream (7/8 cup)
    2       tb           Kirsch
    1                    Vanilla bean, slit
    4                    Egg yolks
                         Butter for the flan ring
                         Flour for dusting
    3       tb           Coarse sugar
                         -----STRAWBERRY SAUCE-----
  400       g            Strawberries (7/8 lb)
  100       g            Granulated sugar (3 1/2 oz)
    3       tb           Water
    2       tb           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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