• 1 x 8” Lined Sweet Par Baked Tart Case
  • 5 Whole Fresh Eggs
  • 150g Caster Sugar
  • 200ml Gourmet Classic Sour Apple Verjus
  • 1 Lemon Zested
  • 100ml Double Cream
  • 50ml Crème Fraiche
  • Berries to Garnish, Icing Sugar and Mint


  • Boil Gourmet Classic Sour Apple Verjus till reduced by half allow to cool.
  • Pre heat oven to 135 oc.
  • Whisk whole eggs, caster sugar and lemon zest till blended.
  • Add reduced Gourmet Classic Sour Apple Verjus and cream along with the crème fraiche.
  • Pour mixture into lined tart case and bake in oven for 20-25 minutes till just has a slight wobble.
  • Allow to cool glaze with icing sugar and decorate with berries and mint.

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