Lemon tart with raspberry mojito sorbet and raspberry coulis

Monday, February 02, 2009
An updated version of our classic dessert previously seen here: Lemon tart label. This one has a tuile basket for the sorbet which holds it still while being carried to the table, instead of sliding across the plate.

You want the lemon tart recipe? You'll find the recipe for the tart cases and lemon tart mix on my lemon meringue pie recipe. They are essentially the same thing, except with this lemon tart it is glazed with demerara sugar on top and lemon meringue pie has meringue on top.

Easiest way to make lemon tart in advance

OK. Here's the super annoying thing with lemon tart. The ones you buy in supermarkets have a load of additives in the pastry to keep it ok. Their pastry is also sooooo thick. What you really want is thin crisp pastry which you can achieve the traditional way - baking the lemon tart mix from raw in the baked blind pastry case.
Try making this on a catering scale though where you have multiple events to pack up, and travel times from the kitchen to the venue, unloading, setting up time, and that pastry is going to soften. If you put filled lemon tart cases in the fridge I found the tart mix reacts, the pastry goes soggy and the tarts eventually bow outwards, fall apart and look ugly.

The way around this is to make the pastry cases and the lemon tart mix separately - as you will see on the lemon meringue pie link above. Then you keep the lemon tart filling, cooked, in the fridge for up to 3 days, and the pastry bases can stay in an airtight container in the kitchen till needed - somewhere safe so they're not going to get damaged.
 
Since the first time I made the raspberry mojito sorbet it has been so popular. You can see the recipe for that here.

See tuile recipe on the sticky toffee pudding post.

This was the other dessert joining the coffee crème brûlée as part of the bistro meal at Wellacres last Saturday.


Lemon tarts for a buffet lunch



Related posts:

Coffee crème brûlée with hazelnut shortbread
Smoked salmon, leek and dill lasagne


Bistro Menu: http://www.bensonofbroadway.co.uk/autumn_and_winter_bistro_menu.html

3 comments

Bellini Valli said...

Some very extraordinary and innovative dishes here. I will continue to browse:D

Margaret said...

This dessert ticks all the boxes for me.
In a restaurant I would order lemon tart with raspberries and if it came in a tuille basket with sorbet and coulis, so much the better! This looks amazing.

Jan said...

Wow - that looks good!