1 cup (250 mL) raspberries, fresh or frozen
2 cups (500 mL) water
1 cup (250 mL) sugar
1 egg white
Put berries and 1 cup (250 mL) water in pan and bring to boil. Remove from heat, mix in blender and strain through a sieve. Add sugar, 1 cup (250 mL) water, and egg white to the warm raspberry mixture and whisk well. Place in a sorbet/ice cream machine and mix until thickly chilled. Store in freezer for at least 2 hours before serving.
Lemon Tarte Filling
Be careful not to overheat original mixture or eggs will scramble when added!
3 lemons, zested and juiced
3/4 cup (180 mL) sugar
1 cup (250 mL) whipping (35 percent) cream
Combine lemon juice and zest, cream, and sugar; bring to a simmer over medium heat. Reduce heat slightly and stir in eggs one at a time. Once all eggs are incorporated, remove from heat and let cool.
1/2 cup (125 mL) sugar
5/8 cup (156 mL) fresh lemon juice
1 cup (250 mL) unsalted butter
Pinch vanilla powder
Bring first three ingredients to a simmer in pot over medium heat before reducing heat to temper in the eggs individually. Add a pinch of vanilla powder (or a dash of vanilla extract) before removing from heat to cool.
Prepare the Dessert
Line 6 lightly greased 3-in (7.5 cm) pastry shells with shortbread dough and fill 3/4 with lemon tarte filling. Bake at 300 F (150 C) for approximately 10 minutes or until shells are golden. Remove to cool before topping with lemon curd.
For additional flourish, sprinkle each tarte with raw sugar and caramelize with a hand torch before mounting each with a scoop of raspberry sorbet and a garnish of mint. Serves 6.
source: "Comfort Cuisine", alive #312, October 2008
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