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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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
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.
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.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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.
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.
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.
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.
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.
Slice and serve immediately. Enjoy your Lemon Sorbet Tart!
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 364.5 g | 133% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 178.7 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 531 mg | 41% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
