German-born Sebastian Kobelt is a renowned Pâtissier and Chocolatier based in Scotland. He shares his Wood Sorrel Tart recipe with Eat Scottish.
A former World Chocolate Masters finalist, Sebastian has attained a number of accolades and awards over the years including “German Chocolate Master” and “Konditormeister” by Handwerkskammer Cologne – the highest educational accolade for artisanal professions in Germany.
Having worked as Tom Kitchin’s Head Pastry Chef for three years, Sebastian set up his own production kitchen in 2012, followed by his first shop in Linlithgow’s High Street in 2014.
Today, Sebastian supplies some of the best hotels and restaurants in Scotland with his creations including The Balmoral Hotel, The Gleneagles and Waldorf Astoria Edinburgh.
In his shop he continues his family tradition of creating high-quality artisan products such as hand-crafted chocolates and continental patisserie with focus on seasonality, uniqueness and specialties. Sebastian’s high standards were recently recognised when his shop was awarded “Pâtisserie of the year” 2017 at the Scottish Food Awards & Academy.
Sebastian also hosts a dessert-only pop up tasting menu for special occasions which changes with the seasons and consists of unusual flavour combinations and uses ingredients more likely to be found in savoury courses.
Wood sorrel tart
Wood sorrel is such a versatile ingredient. I use it a lot for desserts and the good thing is it’s available almost all year round. The following recipe is a kind of lemon tart with a twist and can be served with any fruits. I went for figs since they’re really nice at this time of the year.
For the pastry base:
125g unsalted butter, soft
170g plain flour
- sieve flour and cornflour
- combine butter, sugar, vanilla and a pinch of salt, then add dry ingredients
- mix to a paste and refrigerate
- roll out to 1cm thickness and cut desired shape
- bake at 180C until golden brown (approx..12mins)
For the wood sorrel cream:
zest of 1 lemon
juice of 2 lemons
2 whole eggs
125g egg yolk
50ml wood sorrel juice
2.5 sheets gelatine
100g whipped cream
- combine the first part of the recipe using a Thermomix or a hand blender
- pour into a cake tin or baking tray and cook at 135C until set
- leave to cool completely, then blitz in a Thermomix until smooth and creamy
- meanwhile put the wood sorrel through a juicer (you’ll need about 100g of wood sorrel leaves for every 50g of juice)
- fold whipped cream and juice into lemon tart mix
- last melt the soaked gelatine with a little of tart mix
- once melted fold back into the tart mix
- fill into rings or silicon mould and refrigerate for 1hour
- turn out of the moulds, place onto pastry base and garnish with fresh figs
Give it a try and don’t forget to tag us #eatscottish #scotfood so we can see!