Recipe

Lemon tartlet with strawberry sorbet, Urfa pepper and marinated strawberries

Here we have a fresh dessert with sweet, sour and spicy notes. Urfa or Isot pepper as it is also known, is a type of chili that comes from the Urfa region of Turkey. It has an intriguing, smoky flavor and you may need to buy this in advance, but it’s well worth the detour as the pepper adds an interesting dimension to this dessert. If you’re in a pinch, you can replace the Urfa pepper with Aleppo pepper.

In this recipe, we recommend making the ice cream and possibly the meringues and tartlet shells in advance for a smooth serving. The recipe makes 10 servings.

Tartlets

  • 230 g Flour
  • 63 g Water
  • 63 g Butter
  • 20 g Egg yolk
  • 8 g Salt
  • 8 g Sugar

Start by combining all the ingredients in a dough mixer and mix for about three minutes to achieve a smooth consistency. After mixing, transfer the dough to a work surface and knead into a smooth mass. Then store the dough in a vacuum bag and let it rest in the fridge for about 20 minutes to stabilize. Once the dough has rested, roll out the dough on a pasta machine to the desired thickness and shape the tartlets into individual molds. Bake in a preheated oven at 180°C for about 30 minutes, until golden brown and cooked through.

Cake

  • 50 g Butter
  • 90 g Sugar
  • 1 Egg
  • 60 g Milk
  • 100 g Wheat flour
  • 1 tsp Baking powder
  • 1 pinch Salt

Beat the butter and sugar together until fluffy. Whisk the eggs (one at a time) into the batter. Then mix in the milk and carefully fold in the flour, baking powder and salt.
Pour the batter evenly onto a silpat mat on the baking sheet. Bake the cake in the oven at 180°C until it’s golden in color, which takes about 6-7 minutes. When the cake has cooled, use a round mold to punch out rounds to fit the tartlets.

Strawberry sorbet

  • 600 g Strawberries
  • 20 g Lemon juice
  • 90 g Sugar
  • 50 g glucose (or honey)
  • 4 g Agar agar

Remove the tops from the strawberries and cut into smaller pieces. Bring the lemon juice, sugar, water, glucose, and agar agar to a boil. Place the strawberries in a blender jug and pour on the stock. Then mix to a smooth batter. Chill the batter for a while – maybe even in the freezer.
Pour the batter into the ice cream maker and run. Keep the ice cream cold until it’s time to serve.

Lemon Curd

  • 75 g lemon juice
  • 150 g sugar
  • 100 g Butter
  • 3 whole eggs
  • 2 sheets of Gelatine

Soak the gelatine in cold water. Bring the lemon juice, sugar, butter and eggs to 84°C degrees while whisking. Add the scraped gelatine leaf. Strain and distribute in the tartlet shells.

Cream with Urfa pepper

  • 250 g Milk
  • 3 g Ground Urfa pepper
  • 50 g Granulated sugar
  • 15 g Cornstarch
  • 75 g Egg yolks
  • 20 g Butter
  • 200 g lightly whipped double cream

Bring the milk and ground Urfa pepper to the boil. Whisk the granulated sugar, cornstarch and egg yolks in a bowl. Beat half of the pepper milk over the egg mixture, whisk together. Pour the batter back into the saucepan and heat, whisking, until it thickens (heat to about 70 degrees). Stir in the butter and strain. Leave the cream to cool under plastic in an ice bath. Fold in the whipped cream before serving.

Meringue

  • 50 g Egg white
  • 75 g sugar
  • 12 g freeze-dried strawberries
  • Sea salt

Whisk the egg whites and sugar over a water bath to 65°C degrees. Whisk until cold in the mixer. Spread bars on a silpat mat and sprinkle with strawberry powder and flaky salt. Dry at 80°C until dry.

Marinated strawberries

  • 200 g Strawberries (I)
  • 50 g Strawberries (II)
  • 100 g Sugar
  • 200 g Water
  • 25 g Lemon juice

Cut the strawberries (I) in quarters. Burn the strawberries (II) with a gas burner. Bring burnt strawberries to a boil with sugar, water and lemon juice and reduce,
blend smooth. Leave the sauce to cool and pour it over the strawberries (I).

Garnish

  • 1 box of cornflowers (or other edible flower)

When serving, we divided the tartlets into halves, but here it is of course free to serve everyone a whole one if you wish! The lemon tartlets were decorated with strawberries and meringue, we then put a dollop of cream on the side of the tartlet and finished with a beautiful ice cream egg on the cream. Take a look at the picture to see how it turned out!