Sorrel tart is a unique and flavorful dessert that showcases the tangy and slightly sour taste of sorrel leaves. This recipe yields a delicious tart that serves six people, making it perfect for a sweet treat after a meal. The shortcrust pastry forms a buttery and crisp base, while the filling combines ground sorrel leaves, sugar, cinnamon, butter, egg yolks, digestive biscuit crumbs, and lemon juice to create a creamy and tangy center. Baked until golden brown, this sorrel tart is best served hot, allowing you to savor the delightful combination of flavors.
INGREDIENTS:
- 225g/8oz shortcrust pastry
- 225g/8oz sorrel leaves
- 75g/3oz granulated sugar
- 1/2 teaspoon ground cinnamon
- 25g/1oz unsalted butter
- 3 egg yolks
- 3 digestive biscuits, crumbled
- 1 tablespoon lemon juice
PREPARATION:
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Roll out the shortcrust pastry and use it to line a greased 20–23cm/8–9in tart tin or pie dish.
- Bake the pastry shell blind for 15 minutes. To blind bake, line the pastry with parchment paper or foil and fill it with baking beans or rice to prevent it from puffing up during baking.
- Using a mortar and pestle, grind the sorrel leaves to extract the juice. If there is not much juice, you can wrap the sorrel in cheesecloth and squeeze it to extract the juice.
- In a saucepan, combine the sorrel juice, granulated sugar, ground cinnamon, unsalted butter, egg yolks, digestive biscuit crumbs, and lemon juice.
- Cook the mixture over low heat until it thickens to a custard-like consistency, stirring constantly.
- Pour the thickened sorrel mixture into the pre-baked pastry shell, spreading it evenly.
- Bake the tart in the preheated oven for approximately 30 minutes or until the filling turns golden brown.
- Serve the sorrel tart hot.
YIELD:
- Serves 6
TIPS:
- If sorrel leaves are not readily available, you can substitute them with spinach leaves or a combination of spinach and lemon juice for a similar tangy flavor.
- Adjust the amount of sugar according to your taste preferences. If you prefer a sweeter tart, you can increase the amount of sugar slightly.
- For a more pronounced citrus flavor, you can add a bit more lemon juice or even some lemon zest to the filling mixture.
- To enhance the texture and taste of the tart, you can sprinkle a little extra cinnamon on top before baking.
- Serve the sorrel tart hot, as it is best enjoyed when the filling is warm and the flavors are at their peak.
- Consider garnishing the tart with a dollop of whipped cream or a sprinkle of powdered sugar for added visual appeal.
Sorrel tart is a unique and delightful dessert that highlights the tangy flavor of sorrel leaves. This recipe provides a simple guide to creating a flavorful tart that serves six people. The shortcrust pastry forms a crisp and buttery base, while the filling, made from ground sorrel leaves, sugar, cinnamon, butter, egg yolks, digestive biscuit crumbs, and lemon juice, creates a creamy and tangy center. Baked until golden brown, this sorrel tart is best served hot, allowing you to fully enjoy the wonderful combination of flavors.
