Maggie Beer's Lemon Tart
For freshness at the end of a meal, this tart, inspired by Sydney chef Tony Bilson’s recipe, never f...
70g dark chocolate
1 1/2 cups pecans
4 medjool dates
450g creme fraiche or sour cream
45g brown sugar
1 pomegranate, jewels removed
1 punnet of fresh strawberries, top off and quartered
1 blood or navel orange, peeled, de-pithed and sliced between segments
Cardamom spiced oranges*
To make base:
Blitz the chocolate and 1/2 cup of the pecans in a food processor until you have small chunks. Set aside.
Take the pits out of the dates and throw into the food processor along with 1 cup of pecans. Process until you have fine crumbs and the mixture presses together easily.
Mix the chocolate and pecan pieces with the crumbs.
To make tartlet shells, scoop about 2 tablespoons of the crust into about 8 x 8cm bottomless tart tins. Use your fingertips to firmly press the crust into the tin, leaving a cavity in the centre to hold the cream. Place in the freezer for about 4–8 hours to set.
Mix the crème fraîche or sour cream and brown sugar together in a bowl.
Take the tart cases out of the freezer and scoop 1 tablespoon of the cream into each tartlet shell and place in the fridge for a few hours to set.
Serve tarts on plates and top with a garnish of your choice. You can cover these with cling film and put into the fridge for later if you have the discipline.