Recipes
Sorrel Cream Tart – Cake Artist Raees Soodhoo
From Raees Soodhoo, Tempting Temptations on Cup of Joe Caribbean
Ingredients
PASTRY
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
SORREL CREAM FILLING
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
Directions
- Mix flour with powdered sugar and salt. Rub in the cold butter until it looks like cornmeal.
- Gently mix in the water and the vanilla. Allow to chill for at least one hour.
- Roll out and form into a well greased tart pan or dish.
- Bake at 350F for 20-30mins or until golden brown.
- Allow sorrel to simmer with half of the sugar and spices.
- 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) .
- Empty back into the pot and allow to boil and thicken.
- Pour into a clean bowl and cover with plastic wrap touching the top of the mixture. Allow to cool completely.
- Once chilled, gently fold in the whipped cream and pour into the cooled baked tart shell.
- Mixture will be soft.
- Decorate if you wish. Can serve at once or chilled if not needed right away
