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Caramelised Citrus and Passionfruit Tart with Black Vodka and Lime Sorbet

Recipe by Andrew Nutter

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A sophisticated dessert that's perfect when you want to impress. There are a few stages to it so don't attempt to wing it. The trick is to get organised.

Serves 6

Ingredients

For the pastry

225g plain flour
115g butter
1 egg yolk
3 tbsp cold water
1 egg yolk

For the filling

190ml passion fruit puree
40ml lime juice
40ml lemon juice
250g sugar
8 eggs
425ml whipping cream

For the sorbet

450ml water
450ml sugar
Zest of 2 limes
8 tbsp black vodka
375ml tonic water
juice of 2 limes
Icing sugar, for caramelising
Summer fruits - raspberries, blueberries, red currants etc
Fresh mint

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Method

For the pastry put the flour and butter in a food processor and blitz until it resembles breadcrumbs. Mix the egg yolk with the water – pour in, blitz until the mixture comes together in a ball. Roll out the pastry thinly and use. Line a 18 x 4cm flan ring with removable base. Bake blind for 10 minutes at 180C for about 12 minutes until it’s a golden colour. Brush with a beaten egg yolk and return to the oven for an extra minute.
Mix the passion fruit, lime and lemon juice, sugar, eggs and cream. Pour this mixture into your baked pastry and return to the oven at 115C for about 40 minutes until just set – leave to cool. For the sorbet make a lime stock – simmer the water, sugar and zest of lime until it resembles a syrup consistency. Pass through a sieve and add the vodka tonic with the water and juice of limes, churn for about 20 – 30 minutes in an ice cream machine until firm. When ready to serve caramelise the flan with caster sugar and a blowtorch. Serve with tuiles, fruit and mint sprigs.

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