Lemon Sorbet Tart
Bright, refreshing, and effortlessly elegant, this Lemon Sorbet Tart is the perfect dessert for sunny gatherings or an indulgent treat after a cozy dinner. Featuring a buttery, flaky homemade tart crust as the base, this recipe transforms a classic lemon sorbet into a show-stopping centerpiece. The tangy, citrusy sorbet is nestled into the crisp crust and chilled to perfection for a slice that’s both creamy and cool. Garnished with clouds of whipped cream, zesty lemon peel, and fragrant mint leaves, it’s a dessert that’s as visually stunning as it is delicious. Easy to assemble and requiring minimal baking, this no-fuss, summery dessert is ideal for entertaining or satisfying your sweet tooth in style. Keywords: Lemon Sorbet Tart, citrus dessert, easy tart recipe, no-fuss dessert, refreshing summer dessert.
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Ingredients
- 180 grams All-purpose flour
- 115 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Ice water
- 500 grams Lemon sorbet (store-bought or homemade)
- 120 ml Heavy cream (for garnishing, optional)
- 1 tablespoon Lemon zest (for garnishing, optional)
- 1 handful Fresh mint leaves (for garnishing, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Step 3
Add the cold, diced unsalted butter to the bowl. Using a pastry cutter or your fingertips, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
Step 5
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 6
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the edges and trim the excess.
Step 7
Use a fork to prick the bottom of the tart crust to prevent it from puffing up. Place a sheet of parchment paper over the crust and fill with pie weights or dried beans.
Step 8
Bake the crust in the preheated oven for 15 minutes or until the edges are lightly golden. Remove the parchment paper and weights, then let the crust cool completely.
Step 9
Once the tart crust is cool, spread the lemon sorbet evenly into the crust, smoothing the top with a spatula. Place the tart in the freezer for at least 2 hours to firm up.
Step 10
Before serving, whip the heavy cream to soft peaks, if using, and garnish the tart with dollops of whipped cream, a sprinkle of lemon zest, and fresh mint leaves.
Step 11
Slice and serve immediately. Enjoy your Lemon Sorbet Tart!
Nutrition Facts
| Serving size | (1252.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2818.7 |
| Total Fat 141.9g | 0% |
| Saturated Fat 88.2g | 0% |
| Cholesterol 390.6mg | 0% |
| Sodium 2459.9mg | 0% |
| Total Carbohydrate 364.5g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 178.7g | |
| Protein 36.1g | 0% |
| Vitamin D 73.9IU | 0% |
| Calcium 530.9mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 1159.1mg | 0% |
Source of Calories