Philippe Mouchel's Red Fruits and Lemon Mirliton Tart



4 whole eggs

100g sugar

40g icing sugar

160g double cream

80 g almond meal

Zest of 1 lemon

30g melted butter


Short crust dough

120g soft butter

80g icing sugar

1tsp vanilla bean

25g almond meal                                                                                                         

2 pinch salt

1 egg

200g flour




In a bowl break the eggs, add both sugar, double cream, almond meal, lemon zest and melted butter, mix well for 1 minute.



Short crust dough

In a bowl add the butter, the sieved icing sugar, almond meal, vanilla bean and salt , mix with a spatula until all the ingredients are all incorporated, add the egg and mix again, add the sieved  flour and mix without overworking the dough, wrap the dough and rest refrigerate for at least 1 hour

Preheat the oven at 180c ĚŠ

Roll out the dough at about 2mm thick, line in a fluted tart ring round or square, cut the excess of dough, add a mix of frozen berries in the bottom of the tart, and garnish with the mirliton mix

Bake in the oven for about 40min.

Transfer the tart onto a pastry rack and cool completely before you removing the ring. Dust with icing sugar, finish the tart with fresh berries and decorate with mint leaf. 

Serve with a fresh berry coulis and fresh berries sorbet.