Strawberry Frangipane Tartlets with Sheep’s Milk Yoghurt Sorbet


Australian Gourmet Traveller dessert recipe for strawberry frangipane tartlets with sheep’s milk yoghurt sorbet by Philippa Sibley from Melbourne restaurant Bistro Guillaume.

What you will need

90 gm (¼ cup) strawberry jam, thinned with water and strained, plus extra to serve

1 kg strawberries (4 punnets)

  Yoghurt sorbet 350 ml milk

150 gm caster sugar

75 gm liquid glucose

500 gm sheep’s milk yoghurt

1 lemon, juice only

  Sweet pastry 180 gm unsalted butter, at room temperature

40 gm pure icing sugar, sifted

2 egg yolks

250 gm plain flour

  Frangipane 125 gm icing sugar, sifted

125 gm almond meal

125 gm unsalted butter, at room temperature

2 eggs

1 egg yolk

25 gm plain flour

25 ml amaretto (optional)


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