Lemon tartlet with strawberry sorbet, Urfa pepper and marinated strawberries

Makes 5 tartlets

Lemon tartlet

  • 120 g Butter
  • 75 g Icing sugar
  • 40 g Egg yolk
  • 220 g Wheat flour

Mix all the ingredients in the food processor. Place the dough in a vacuum bag and seal. Leave in the fridge for 20 min. Roll out on the 2nd setting on a pasta machine and line tarte moulds. Prick the pastry with fork and place in the freezer. Bake at 150 °C for 10 min.

Strawberry sorbet

  • 600 g Strawberries
  • 15 g Lemon juice
  • 50 g Sugar
  • 50 g Glucose syrup
  • 4 g Agar agar

Remove the sprig from the strawberries and cut them into smaller pieces. Cook lemon juice, sugar, water, glucose and agar agar in a sauce pan. Add to mixer jug and add the liquid. Mix to a smooth batter. Pour the liquid into paco-jet containers and freeze in the Blastchiller 900 from Electrolux.

Lemon curd

  • 50 g Lemon juice
  • 100 g Sugar
  • 70 g Butter
  • 2 Whole eggs
  • 1 Gelatine sheet

Soak the gelatin in cold water. Simmer the lemon juice, sugar, butter and eggs to 84°C whilst whisking. Add the gelatin leaf. Strain and distribute into the tartelet moulds.

Crème with Urfa pepper

  • 250 g Milk
  • 3 g Ground Urfa pepper
  • 50 g Granulated sugar
  • 15 g Corn starch
  • 75 g Egg yolks
  • 20 g Butter
  • 200 g Lightly whipped cream

Boil milk and ground Urfa pepper. Pour caster sugar, cornstarch and egg yolks into a bowl and whisk. Pour in half of the pepper milk and mix. Return the batter to the saucepan and heat whilst whisking. Stir in the butter; strain. Let the cream cool under plastic wrap in an ice bath. Fold in the whipped cream just before serving.


  • 100 g Egg whites
  • 150 g Sugar
  • 25 g Freeze-dried strawberries

Whisk egg whites and sugar over a Bain-Marie to 65°C. Whisk in the mixer until cool. Pour into a piping bag and pipe out strings on a silicone mat and dust with strawberry powder. Dry in an oven at 80 °C until completely 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) into quarters. Char the strawberries (II) with a Sivert gas burner
Cook the roasted strawberries with sugar, water and lemon juice and reduce, mixing smoothly.
Allow to cool and pour over the fresh strawberries (I).


  • 1 punnet Cornflowers