Lemon Sorbet on Cucumber with Gin from Black Forest, with Ginger Tart

Bring the water and sugar with the lemon zest to the boil and simmer for about 5 minutes. Remove the resulting syrup from the stove and let it cool down. When the syrup is cold, mix it with the mineral water and lemon juice and place in the ice cream maker. Depending on the machine, the lemon sorbet is ready to serve in 15-20 minutes. Place the ice in a wide, small drinking glass (for example a whiskey tumbler) on pieces of cucumber, garnish with a fresh sprig of dill and pour the gin (approx. 1 cl. Monkey 47) over it.

Shortcrust pastry base: Put the ingredients together, add the butter piece by piece and make a homogeneous, smooth shortcrust pastry, wrap the dough in cling film and let it rest in the refrigerator. The amount of dough is probably enough for twice the amount of tartlets. Then line the tartlet molds with baking paper, press the shortcrust pastry into the molds so that the bottom and the edge are covered. It shouldn't be too much or too little dough either.

3rd topping: For the pears, put 400 g sugar, ginger, the vanilla pod and 700 ml water in a saucepan. Bring to the boil, then simmer for a few minutes so that the flavors can unfold. Peel the pears and gently slide them into the hot liquid and simmer for 10 minutes until tender.

Remove the pears and let them cool. Then quarter the cooled pears, cut out the core and cut into thin slices, completely covering the shortcrust pastry bases. If you want a little more ginger flavor, you can take some grated ginger out of the pear stock, squeeze it out and add it to the tartlets. Then mix 150 g sugar and 100 ml water in a saucepan and heat up strongly, simmer for 15 minutes until the liquid is dark golden brown. Stir in butter until caramel is formed and pour over the tartlets.

Place the tartelettes in the 180 degree preheated oven and bake for about 15-20 minutes, depending on the degree of caramel you want. Take the tartlets out of the oven, remove the molds and baking paper and arrange on a plate.