Lemon tart

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.



One Comment Add yours

  1. Jennifer Barnett says:

    Hi Mike
    Just wanted to say thank you for your blog and for sharing some of your recipes. In Canberra, Australia where I am the citrus season is in full swing, so I look forward to trying your pastry rework later in the week.

    Thanks again


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