As you will have seen if you have been following the blog for a while the lemon tart has had many incarnations, but after working on textures and flavours for many summer months I have finally found the right balance of textures & flavours.

The lemon creme is the same but it’s now on a liquified puff pastry base, it’s served with a basil & lime sorbet for which the basil has now been blanched which gives it a softer edge. As garnish it has a dehydrated lemon crisp, fresh raspberries, baby basil herb & nibbled pistachio to hold the sorbet.

It is unusual for me to be completely happy with a dish but I think this is one of those occasions.

Liquified puff pastry

300 g         Puff pastry

40g            Icing sugar

60g            Olive oil

Roll out the puff pastry, sprinkle half the sugar on parchment paper on a baking sheet, place the puff pastry on the icing sugar, cover with another sheet of parchment paper & another baking sheet, bake in the oven until crisp & golden.

Remove from the oven & place on a cooling rack, when completely cool break up & put 200g in a blender, with the blender running pour in slowly the 60g of olive oil & blend to a smooth paste, pour into desired molds  place in the refrigerator for one hour to set.

Now you can top with your desired topping.