Sea Buckthorn Lemon Tart
This elegant sea buckthorn lemon tart from Spoonsparrow is always a hit with cake lovers!
Ingredients
- 500 g ripe sea buckthorn
- 2 Organic lemons
- 110 g yogurt butter (room temperature)
- 1 pinch salt
- 80 g coconut palm sugar
- 1 egg
- 100 g spelt whole‑grain flour
- 20 g spelt flour (Type 630)
- 2 tsp Weinstein baking powder
- 125 ml buttermilk
- 3 sheets white gelatin
- 200 g Sour Cream
- 10 g white chocolate
Instructions
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1.
Wash, drain and clean the sea buckthorn berries.
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2.
Rinse the lemons in hot water, dry them, then grate the peel of one lemon on a fine grater.
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3.
Place 100 g yogurt butter, 1 pinch salt and 50 g coconut palm sugar into a mixing bowl and whisk with a hand mixer until frothy.
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4.
Fold in the egg and half of the grated lemon zest.
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5.
Combine spelt whole‑grain flour, spelt flour and Weinstein baking powder in a bowl and stir into the butter mixture. Add 3 tbsp buttermilk and mix well.
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6.
Grease a tart pan (26–28 cm diameter) with remaining butter. Pour in the dough, smooth it out, and spread the sea buckthorn berries on top. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) on the middle rack for about 25 minutes.
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7.
Remove from the oven, place on a cooling rack or inverted oven rack, and let it cool completely.
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8.
Meanwhile soak gelatin sheets in cold water. Halve the lemon with grated zest and squeeze out the juice.
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9.
Whisk sour cream, remaining coconut palm sugar, remaining grated lemon zest, 2 tbsp lemon juice and leftover buttermilk in a bowl.
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10.
Squeeze out excess water from the gelatin and warm it gently in a small saucepan until dissolved.
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11.
Stir 4 tbsp of the buttermilk mixture into the gelatin, then fold in the rest of the buttermilk mixture. Set the mixture aside to cool until it starts to thicken.
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12.
Pour the thickened mixture into the center of the cooled tart and chill again until firm.
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13.
Use a zester to remove zest from the remaining lemon and sprinkle over the tart. Shave white chocolate with a paring knife, scatter the shavings on top, garnish the tart, and serve.
