Caramelised Lemon Tart with Chocolate Sorbet

Name: Caramelised Lemon Tart with Chocolate Sorbet
Yield: Makes 12 portions
Ingredients: Egg wash of 1 Free-range egg yolk and 10ml of milk; 100g Dark chocolate with at least 60% cocoa solids, chopped; 100g Dark chocolate with at least 60% cocoa solids, chopped; 265ml Lemon juice; 4 Round chocolate tuilles, 8cm in diameter; 12 Free-range eggs; Grated zest of 4 lemons; 400ml Thickened cream; 500g Castor sugar; 200g Unsalted butter, diced and softened; 250g Plain flour; Pinch of salt; 100g Icing sugar; 10g Unsalted butter, softened to line pastry case; 2 Free-range egg yolks; Egg wash of 1 Free-range egg yolk and 10ml of milk; 10g Unsalted butter, softened to line pastry case; 400ml Water; 100ml Milk; 150g Castor sugar; 40ml Glucose; 30g Cocoa powder

Preparation info

Makes
12
portions

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Chocolate Sorbet

400ml Water
100ml Milk
150g<

Dessert
Vegetarian

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