- For the pastry base:
- 125g unsalted butter, soft
- 65g sugar
- 170g plain flour
- 10g cornflour
- vanilla, salt
- For the wood sorrel cream:
- 225g cream
- zest of 1 lemon
- juice of 2 lemons
- 130g sugar
- 2 whole eggs
- 125g egg yolk
- 50ml wood sorrel juice
- 2.5 sheets gelatine
- 100g whipped cream
Wood sorrel tart
Sebastian Kobelt
15th September 2017
Wood sorrel tart
This is my recipe for wood sorrel tart. Wood sorrel is such a versatile ingredient. I use it a lot for desserts and the good thing is it’s available almost all year round.
The following recipe is a kind of lemon tart with a twist and can be served with any fruits. I went for figs since they’re really nice at this time of the year.
Ingredients
Method
For the pastry base:
Sieve flour and cornflour. Combine butter, sugar, vanilla and a pinch of salt, then add dry ingredients. Mix to a paste and refrigerate. Roll out to 1cm thickness and cut desired shape. Bake at 180°C until golden brown (approx. 12minutes).
For the wood sorrel cream:
Combine the first part of the recipe using a Thermomix or a hand blender. Pour into a cake tin or baking tray and cook at 135°C until set. Leave to cool completely, then blitz in a Thermomix until smooth and creamy, meanwhile put the wood sorrel through a juicer (you’ll need about 100g of wood sorrel leaves for every 50g of juice). Fold whipped cream and juice into lemon tart mix. Lastly melt the soaked gelatine with a little of tart mix. Once melted fold back into the tart mix. Fill into rings or silicon mould and refrigerate for 1 hour. Turn out of the moulds, place onto pastry base and garnish with fresh figs.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
