Sorrel Cream Tart – Cake Artist Raees Soodhoo

From Raees Soodhoo, Tempting Temptations on Cup of Joe Caribbean



1 1/4 cups all-purpose flour

 1/2 cup  powdered sugar

 1/4 teaspoon salt

 1/2 cup cold butter, cut into small cubes

 1/4 cup water

 1/2 teaspoon vanilla extract


2 cups of unsweetened brewed sorrel (if using sweetened use less sugar)

1/2-3/4 cup sugar granulated

2 tbsp of cornstarch

1 egg

Spices – ground nutmeg, cinnamon, clove

1 cup whipped cream unsweetened


  1. Mix flour with powdered sugar and salt. Rub in the cold butter until it looks like cornmeal.
  2. Gently mix in the water and the vanilla. Allow to chill for at least one hour.
  3. Roll out and form into a well greased tart pan or dish.
  4. Bake at 350F for 20-30mins or until golden brown.
  5. Allow sorrel to simmer with half of the sugar and spices.
  6. In a separate bowl, mix the egg, remaining sugar, and cornstarch until light. Temper with the hot sorrel (add the hot sorrel a little at a time to the egg mixture) .
  7. Empty back into the pot and allow to boil and thicken.
  8. Pour into a clean bowl and cover with plastic wrap touching the top of the mixture. Allow to cool completely.
  9. Once chilled, gently fold in the whipped cream and pour into the cooled baked tart shell.
  10. Mixture will be soft.
  11. Decorate if you wish. Can serve at once or chilled if not needed right away

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