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Lemon Tart

DIRECTIONS

In a mixer using the paddle attachment, cream together the sugar and butter.
Whisk together eggs and vanilla. Gradually add to the creamed ingredients, scraping down the bowl once.
Add the flour and mix until just combined.
Roll the dough into a ball and refrigerate 1 - 2 hours.
Roll out the dough to 1/8" (32 cm) thickness and chill in the freezer.
Using a 5 1/2" x 4" (14 x 10 cm) triangular template, cut the short dough out and bake at 350°F (175°C) for 12 - 15 minutes until just starting to brown.
Whisk together eggs, yolks, sugar, and lemon juice in a large double boiler. Whisk the mixture constantly until thick and doubled in volume. Remove from heat.
Whisk the butter into the mixture until completely melted.
Pour the mixture immediately into the 4 1/4" x 3 1/8" (10.8 x 8 cm) plastic cone molds (or wine glass with similar dimensions). Freeze completely for 24 hours in a very cold freezer, around 0°F (-18°C) or colder. To unmold, run briefly under running hot water. If necessary, insert a fork into the wide end of the dessert and twist to remove. Return frozen cream to freezer again to refreeze the surface completely. Using a hot knife, cut cone-shaped cream in half lengthwise.
Drizzle with melted chocolate and place on short dough triangle until thawed completely.
In a large, nonreactive saucepan, combine the wines and bring them to a boil.
Combine the water and pectin and add to the wines. Bring the mixture to a boil.
Add the sugar, and bring back to a boil for 1 minute. Remove from heat; chili.
Lightly grease the surface of a metal cake turntable.
In a nonreactive, heavy saucepan over high heat, combine all ingredients. Wash down the sides of the pan with a small pastry brush dipped in cold water. Bring the ingredients to a boil, and boil vigorously until the sugar caramelizes.
Transfer saucepan to an ice bath, and cool the caramel until it thickens slightly but is still pourable.
Using a fork, drizzle caramel in lines from the turntable's center to its edge, so that 1/4 of the turntable is covered with lines of caramelized sugar. With scissors, trim off the excess along the edge of the turntable. Carefully lift the garnish and trim a straight line of sugar from the piece's pointed end to form a flat bottom.
Place the short dough triangle with thawed lemon cream on the center of a plate.
Fill the plate with the rosé wine sauce, and garnish with lingonberries.
Stand the caramel garnish behind the large end of the lemon cream, and lightly press it into place.