1.   Remove the bowl from the ice and stir in the cream.

2.   Allow the mixture to cool to room temperature, then remove the bowl from the ice water.

3.   Carefully invert the tart onto a baking sheet and remove the bowl.

4.   Carefully remove the bowl.

5.   If you must stop beating for any reason, remove bowl from hot water until you can resume to prevent egg whites from scrambling.

6.   Once water comes a boil, remove bowl and set aside.

7.   Remove bowl from mixer and fold in flour, using a rubber spatula.

8.   Remove bowl from mixer and stir batter well with a rubber spatula.

9.   Remove bowl from mixer and use a rubber spatula to finish mixing batter until thoroughly combined.

10.   Remove the bowl from mixer stand.