Caramelised Lemon Tart with Chocolate Sorbet

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Preparation info

  • Difficulty

    Complex

  • Makes

    12

    portions

Appears in

Ingredients

Chocolate Sorbet

  • 400ml Water
  • 100ml Milk
  • 150g Castor sugar
  • 40ml Glucose
  • 30g Cocoa powder
  • 100g Dark chocolate with at least 60% cocoa solids, chopped
  • 4 Round chocolate tuilles, 8cm in diameter

Lemon Filling

  • 265ml Lemon juice
  • Grated zest of 4 lemons
  • 12 Free-range eggs
  • 500g Castor sugar
  • 400ml Thickened cream

Sweet Pastry

  • 250g Plain flour
  • 200g Unsalted butter, diced and softened
  • 100g Icing sugar
  • Pinch of salt
  • 2 Free-range egg yolks
  • 10g Unsalted butter, softened to line pastry case
  • Egg wash of 1 Free-range egg yolk and 10ml of milk

Method

Prepare the chocolate sorbet 12 hours in advance: Bring the water, milk, sugar, glucose and cocoa powder to the boil in a heavy-based saucepan, stirring continuously for 2 minutes. Reduce heat to a simmer. Add the chocolate and stir until melted. Remove from the heat and allow to cool. Pass through a fine chinois and churn in an ice-cream machine until it becomes smooth and creamy. Transfer to a container and freeze until ready to use.

Lemon tart filling: Wash the lemons, grate the zest, cut the grated lemons in half and squeeze out the juice. Pass the juice through a fine chinois and measure out 265ml. Break the eggs into a bowl, add the sugar and whisk until pale and doubled in volume. Stir 265ml lemon juice and grated zest into the egg mix. Whip the cream in a separate bowl to ribbon stage and whisk into the egg mix. Refrigerate for 2 hours to allow the lemon zest to infuse before passing through a fine chinois. Discard the zest.

Sweet pastry: Sift the flour onto a work surface, make a well in the centre and place the softened butter into it. Sift the icing sugar onto the butter, add the salt and work it into the butter with your finger tips. Pour on the egg yolks and mix well. Gradually draw in the flour and mix to a smooth dough. Do not over-work the dough, as it will become elastic. Roll out the dough between 2 sheets of greaseproof paper to flatten; this makes it easier to roll out later. Refrigerate for 1 hour to rest before using.

Preheat the oven to 170°C. Brush a pastry ring, 21cm × 3cm deep, with softened butter and refrigerate for 10 minutes. Roll out the pastry to a thickness of 6mm on a lightly floured surface. Place the flan ring on a baking sheet lined with baking parchment and line with the pastry, leaving a slight overhang. Press the pastry into the corners of the pastry ring and take care not to tear it. Rest in the fridge for 10 minutes.

Line the inside of the pastry ring with greaseproof paper and fill with baking beans. Blind-bake the case for 15 minutes, remove from the oven and allow to cool. Remove the beans and greaseproof paper and inspect the pastry for any holes or cracks. If there are any, fill with the leftover pastry to prevent the filling from pouring out during cooking. Brush the tart case with egg wash and return to the oven for a further 5 - 6 minutes until the pastry is lightly coloured. Remove the pastry case from the oven and brush with the egg wash once more but do not return it to the oven at this stage. Allow the pastry to cool. Reduce the oven temperature to 140°C.

Place the pastry case back in the oven and carefully pour in the lemon filling to the top of the pastry. Cook for 45 - 50 minutes, until the tart is just set, as it will continue to cook in its own heat when removed from the oven. Remove the tart from the oven and allow to cool and set for 4 hours. Do not refrigerate the tart, as the pastry will soften. Trim off any excess pastry from the edge of the tart with the tip of a sharp knife so that the top of the tart is even.

Remove the pastry ring and cut the tart into even sized slices. Generously dust each slice with icing sugar and glaze with a blowtorch until the sugar melts and begins to caramelise. Take care not to burn the sugar as it will become bitter. Dust the tart a second time and glaze for a crisp finish. Place a slice of tart on a plate with a chocolate tuille beside it. Set a scoop of chocolate sorbet onto the tuille.

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