Lemon Tart with Mandarin Sorbet

Name: Lemon Tart with Mandarin Sorbet
Ingredients: 280 g confectioner’s sugar; 100 g ground almonds; Pinch of salt; 180 g all purpose flour; 540 g cake flour; 1 cup freshly-squeezed lemon juice; Zest of 1 lemon; 170 g unsalted butter, cubed; 4 large eggs; 4 large egg yolks; 2 oranges, segmented; 2 grapefruits, segmented; 2 lemons, segmented; Simple syrup, to taste; 61 g glucose podwer; 30 g dextrose; 4 g sorbet stabilizer; 244 g water; 66 g isomalt; 15 g glucose; 500 g mandarin puree; 50 g granulated sugar; 3 g agar agar

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Almond Tart Dough

360 g unsalted butter, cubed
280 g confectioner’s sugar
100

Dessert
Vegetarian
Low fat

Method

Almond Tart Dough

Preheat oven to 160°C/325°F.

Cream butter, confectioner’s sugar, almonds, eggs, salt and all purpose flour in a stand mixer fitted with a paddle attachment until smooth. Add cake flour and mix until just combined. Roll out dough to ⅛-inch thickness a