- Serves: 6
- Cook Time: 1 hour 10 minutes
- Prep Time: plus infusing and freezing
- Effort: medium
- 50 g dark chocolate, for garnish
- 200 g shortcrust pastry
- 6 eggs
- grated zest and juice of 6 lemons
- 400 ml double cream
- 200 g caster sugar
For the lime and tequila sorbet:
- 250 ml water
- 200 g sugar
- grated zest and juice of 6 limes
- 100 ml tequila
1. Melt the chocolate in a bowl suspended above a pan of simmering water. Pour the dark chocolate onto a sheet of greaseproof paper, allow to cool and chill.
2. To make the sorbet, heat together the water and sugar in a pan, stirring now and then, until the sugar dissolves.
3. Remove the syrup from direct heat and add in the lime zest and juice, mixing well. Set aside for 1 hour to infuse, cover and chill.
4. Pour the lime-flavoured syrup into an ice cream maker and while it is churning pour in the tequila until thickened into a sorbet.
5. Freeze the sorbet for at least 1 hour until set.
6. Meanwhile, prepare the lemon tart. Preheat the oven to 180°C/gas 4.
7. Roll out the pastry and use it to line a 23cm tart tin. Prick the base with a fork, line with baking parchment, fill with baking beans and bake blind for 15 minutes. Remove the pastry case from the oven, remove the baking parchment and baking beans and allow to cool.
8. Reduce the oven temperature to 150°C/gas 2.
9. In a mixing bowl, whisk together the eggs, lemon zest and juice, cream and sugar. Pour the lemon mixture into the pastry case.
10. Bake the lemon tart at 150c for 40-45 minutes, until just set. Remove from the oven and set aside to cool for 1 hour.
11. Scrape the chilled chocolate with a knife to produce chocolate scrolls.
12. Serve the lemon tart in slices, decorated with chocolate scrolls and served with a scoop of lime and tequila sorbet.
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