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Monday 12 March 2012

Dauphine Bakery, Edmonton AB - previously Queen of Tarts - awesome lemon curd tarts which I served with raspberry coulis

One of my favourite places for a lemon curd tart would be Dauphine, formerly known as the Queen of Tarts. They're expanding and doing paninnis, pizzas on top of their regular baked goodies.. but I'm here for their infamous lemon curd tart. The location has a surprisingly open feel, despite being situated in a basement suite. I didn't see an entrance for customer's with strollers or customers that may have difficulty getting up and down the stairs, but I assume they do, or will install a lift at some point in time. Anyways, make sure you call ahead and reserve a lemon curd tart i you want one, as they usually sell out of whatever size you need if you come in last minute.  I was too lazy to take a pic at the bakery, so just took pics at B's place instead
 There's unboxing of phones or ipads.. I like unboxing desserts!! :D

So, I mentioned a raspberry coulis yes? Well, here be my recipe for raspberry shorbet - coulis if you let it melt. If you want a arm workout, you can be gung ho and make this into a wicked sorbet by sieving out the seeds super fast (press with spoon thru a sieve) and serving it pronto.
Raspberry coulis / raspberry sorbet recipe
In a large bowl, toss in 3cups of frozen raspberries, 1/2 cup of sugar, juice from 1/2 a lemon (about 2-3 tablespoons), and zest from 1/2 a lemon. Use a blender stick and puree everything - the mixture will become a light fluffy sorbet.  You can try using a blender, but make your life easy and use a blender stick!  Serve immediately if you like seeds (more fibre and antioxidants), and if you don't (yes, I removed ALL the seeds just for you HL!) - press the mixture through a sieve - fast!! if you want a sorbet vs a sauce! Then plate with your dessert :D

Next time, I'm bringing a squeeze bottle when going to a guy's house rather than spolorking it on the plate lol! 

More fruit is always better. Heck, more dessert is always better!!! We polished off most of the dessert after an awesome hotpot dinner party... so if you want some, go to Dauphine for the tarts and your own ktichen for the super easy sorbet - coulis if you let it melt :P

Dauphine Bakery and Bistro
10129 104 St, Edmonton, AB
Phone (780) 421-4410
Hours Summer hours: Tue-Fri 9am-7pm, Sat 8am-5pm, Fall hours: Tue-Wed 9am-7pm, Thu-Fri 9am-9pm, Sat 9am-6pm
Dauphine Bakery and Bistro on Urbanspoon


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Here's a shot of the yummy flan on a big serving plate. The crust is crisp and required a bit of muscle and a sharp knife to cut it - dense enough to remain crisp despite having a brief stay in the fridge while we had dinner, yet still having a light texture which worked well with the velvety smooth creamy super lemony (and not overly tart) lemon curd its filled with. Nom!

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