Wood sorrel tart

Sebastian Kobelt

Sebastian Kobelt

15th September 2017
Sebastian Kobelt

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.


  • 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


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.

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