Chocolate Heftarte with Vanilla Ice Cream and Strawberry Ragout

Sift flour onto a work surface and form a hollow in the center. In this place cold butter cut into small cubes, powdered sugar, egg yolks, salt, vanilla sugar and lemon zest. Quickly work into a dough by hand and let rest in the refrigerator for 1 hour. Then roll out the dough to a thickness of about 4 mm and cut out 4 slices of about 12 cm with a cookie cutter. Place these in 10 cm tartelette molds coated with hemp oil and bake at 175 °C for approx. 7 min. until golden and cool. Melt the couverture over a hot water bath and mix with the remaining ingredients to a mass. Then pour this into the pre-baked shortbread bowls and bake at 180 °C for approx. 13 min. Boil milk, cream, sugar, scraped out vanilla pulp with the split open pod. Mix egg yolk, egg and sugar and add to the vanilla-upper-milk. Remove the vanilla pod. Blend the mixture well with a hand blender, otherwise it will become lumpy or crumbly when it freezes. Further, pour the mixture through a sieve into a cold bowl, let cool and freeze in an ice cream maker.Puree 250 g of the cleaned strawberries and mix with sugar, lemon juice and a few spoonfuls of water or mineral water. The amount of sugar added depends on the ripeness of the fruit, but normally the indicated 40 g should be enough. Mix into the finished sauce fresh strawberries cut into small pieces.This recipe has been provided

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