Lemon Raspberry Tarts by Chef Rob Sobkowski

18 Tarts


Lemon Custard

  1. Place the heavy cream and Ponthier Lemon Puree into a pot and bring to a boil.
  2. Lower the heat and add the Haco Crème Brulee Mix.
  3. Simmer for 3 minutes while constantly stirring with a wire whisk.
  4. Divide the filling between the LaRose Noire Tart shells and chill until set.

Raspberry Gelee Spheres

  1. Bloom the gelatin in ice water.
  2. Bring the puree, sugar and water to a boil.
  3. Remove the puree from the heat and add the bloomed gelatin.
  4. Stir with a wire whisk until all of the gelatin is completely melted and incorporated.
  5. Allow the mixture to cool slightly and pour into mini sphere molds and freeze.

Raspberry Sauce

  1. Using a rubber spatula mix the puree and napmiroir until completely combined.

Meringue Crumble

  1. Place the meringue powder and sugar into a small mixer with the whip attachment and mix on low speed until combined.
  2. Add the water and continue to mix on low for 30 seconds.  Stop the machine and scrape down the bowl.
  3. Place the machine on high and whip the meringue to medium stiff peaks.
  4. Divide the mixture between 2 full sheet pans lined with a silpat.
  5. Spread the batter evenly over the silpats, very thin.
  6. Dry out the sheets in an oven heated to 150° to 165°F for 2 to 3 hours or until crispy.
  7. Break up dried sheets to desired size crumble.



  1. Remove the raspberry spheres from the freezer, dip into the Bakbel Napmiroir (dilute with water as necessary) and place 3 spheres on top of the lemon custard of each tart.
  2. Paint each plate with a stripe of Haco Chocolate Topping.
  3. Place the tart onto the plate, with ½ on top of the chocolate topping.
  4. Spread a line of meringue crumble and place some fresh fruit on top.
  5. Decorate ½ of the plate with dots of Felchlin Bourbon Sauce and the raspberry sauce.
  6. Garnish with Sweet Swiss chocolate hearts.

Specialty Ingredients:

Large Rectangle Chocolate
1 / 70 CT
Creme Brulee Mix
6 / 1 GAL
Chocolate Topping
6 / 1 KG
Lemon Puree Reefer 1 Kg
6 / 1 KG
Raspberry Puree Reefer 1 Kg
6 / 1 KG
Nap Miroir Ss
1 / 7 KG
Bourbon Royal Vanilla Sauce
6 / 1 KG
Meringue Powder
12 / 12 OZ
Gold Leaf Gelatin
25 / 1 KG (500 CT)
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Lemon Custard

24 ounces     Heavy Cream

 8 ounces      Ponthier Lemon Puree

 6 ounces      Haco Crème Brulee


Raspberry Gelee Spheres

18 oz              Raspberry Puree

3 oz                 Sugar

3 oz                 Water

6 Sheets        Gelatin, Gold


Raspberry Sauce 

6 oz     Ponthier Raspberry Puree

6 oz     Bakbel Napmiroir


Meringue Crumble 

1 ½ oz            Swissco Meringue Powder

5 oz                 Granulated Sugar

8 oz                 Warm Water