Satellite Line Tartlet

Name: Satellite Line Tartlet
Yield: 4 people
Ingredients: 4 oval tartlet shells (store-bought or homemade); 2 lemons (juice and zest); 2 limes (juice and zest); 120 g sugar; 3 eggs; 100 g unsalted butter; 4 slices candied lemon; 100 g raspberries; 2 tbsp powdered sugar; 1 tsp white wine vinegar; pinch of salt

Based on:

TypeDessert

Serves4 people

DateNovember 12, 2026

Lemon-lime tartlets in a line as satellites, with sharp raspberry coulis as a stuttering signal.

A sharp-sweet dessert of lemon-lime cream in oval tartlets, arranged diagonally across the plate like a satellite link along a frontline. Each tartlet is topped with a candied lemon slice as a 'dish', and a streak of tangy raspberry coulis as a signal that just doesn't quite connect.

Ingredients

4 oval tartlet shells (store-bought or homemade)
2 lemons (juice and zest)
2 limes (juice and zest)
120 g sugar
3 eggs
100 g unsalted butter
4 slices candied lemon
100 g raspberries
2 tbsp powdered sugar
1 tsp white wine vinegar
pinch of salt

Method

Make the lemon-lime cream: whisk eggs, sugar, lemon and lime juice and zest in a heatproof bowl.
Place the bowl over simmering water (bain-marie) and whisk until thickened.
Add butter and keep whisking until smooth. Let cool.
Make the raspberry coulis: puree raspberries with powdered sugar, vinegar, and salt. Strain out the seeds.
Fill the tartlet shells with the lemon-lime cream.
Arrange the tartlets diagonally in a straight line across the plate, slightly overlapping.
Place a slice of candied lemon on each tartlet as a 'satellite dish'.
Use a spoon to draw a sharp, broken line of raspberry coulis alongside the tartlet line, to resemble a signal that doesn't quite connect.

Serving notes

Serve cold, so the flavors stay sharp.
Garnish with extra lime zest for added tension.
Plate only after the coulis is applied, for best effect.