Coconut and lime tart with white peach sorbet
Ingredients
For the pastry
* 220g unsalted butter
* 160g sugar
* Seeds from 1 vanilla pod
* 2 eggs, beaten
* 470g plain flour
For the filling
* 2 eggs
* Zest and juice of 3 lemons
* 200g caster sugar
* 375ml double cream
* 3 cups dessicated coconut
For the sorbet
* 560ml white peach puree
* 280ml basic stock syrup
* Zest and juice of 1 lemon
Method
Pastry
Breadcrumb the flour, sugar and butter. Add the vanilla seeds then blind with egg. Rest in fridge. The prepare four 2.5in tart tins and line with the pastry. Bake blind in a moderate oven (190C/375F/gas mark 5) then brush with egg yolk and seal in hot oven for two minutes.
Filling
Mix the eggs, lime and sugar together in a bowl then add the cream and coconut. Fill the cooked tartlet cases with the coconut mix and bake for nine minutes in a moderate oven (190C/375F/gas mark 5) until golden. Keep warm.
Sorbet
Mix all ingredients together and place in a sorbet machine then transfer into the freezer. Make the sorbet well in advance before serving.
Serving
Place a warm tart in the centre of the plate. I have used a lime syrup and vanilla sabayon drizzled around the tarts to complement the dish. When ready to serve, quenelle the sorbet on top of the tart, garnishing with a dried peach crisp, lemon balm and sugar spring.
About the elms
The Elms, set imposingly in the beautiful Teme valley, sits peacefully at the end of a sweeping, tree-lined drive, yet is within easy reach of the M5.
Built in 1710 by the architect Gilbert White, a pupil of Sir Christopher Wren, it became home to racehorse breeder Sir Richard Brooke in 1927. He substantially extended it, adding ornate ceilings, carved fireplaces, antique furnishings and stained glass windows from his Cheshire family home.
The award-winning cuisine produced by head chef Daren Bale and his team features many local ingredients including farmhouse cheeses, fresh fruits and honey, plus an extensive Old and New World Wine list.
The Elms boasts 21 individually and luxuriously decorated bedrooms, complemented by spacious public areas.
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