There are plenty of ways to serve up some Sorbet. When it comes to those hot summer days especially, people prefer their frozen desserts to greet them in the most heartwarming ways imaginable. One simple way is to make sandwiches out of them. Specifically, all one needs is to place their favorite sorbet between two strips of sweet tart dough, preferably chocolate flavored. This recipe has them covered. It's not fastest but definitely will make for a surprising way to enjoy any sorbet on a hot summer day.

The recipe

Tart Dough Ingredients:

  • 1 cup, 1 tbsp flour
  • 3 tbsp cocoa powder
  • 1 cup powdered sugar
  • 1/4 tsp salt
  • 1 stick unsalted butter
  • 1 egg
  • 1/2 tsp vanilla extract

Sorbet Ingredients:

  • 1 1/2 lbs fruit, fresh, canned or frozen
  • 1 cup simple syrup
  • 1 tbsp liqueur (matching fruit flavor)

The directions

Sorbet Directions:

  1. Place a 6" x 8" sheet of bright colored paper on a half-sized sheet pan. Cover with plastic wrap and freeze until fully chilled.
  2. Wash the fresh fruit and dry with a kitchen cloth. if using canned fruit, drain it of the water and dry it similar to the fresh type. If using frozen fruit, let it thaw in room temperature Drain the canned fruit.
  3. Combine the fruit, simple syrup and liqueur in a blender or food processor and puree the mixture on high speed. Transfer the puree to a bowl while pressing it through a fine mesh to separate any seeds if necessary.
  4. Transfer the puree to an ice cream maker and churn until it turns cold and solid.
  5. Transfer the sorbet to the sheet pan using an ice cream scoop or spoon. Shape the sorbet into a rectangle evenly using a rubber spatula.
  6. Freeze for 4 hours or overnight.

Tart Dough Directions:

  1. Line a 6" x 8" baking sheet pan with parchment.
  2. Combine the flour, cocoa powder and salt in a food processor.
  3. Gradually add the butter in chunks while the food processor is mixing. Keep mixing until it forms a coarse meal consistency.
  4. Add the egg and vanilla extract and continue mixing until the dough is moist and clumps together. Do not overmix.
  5. Transfer the dough to a flour-dusted surface and form into a bowl. Wrap in plastic and refrigerate for an hour.
  6. Roll the chilled tart dough out into a 6" x 8" rectangle. Trim the edges and cut in half lengthwise. Cut each half into 1.5" wide strips.
  7. Transfer the strips to the parchment lined sheet pan. Bake in an oven preheated to 180°C for 15 minutes or until the dough turns firm. If the strips appear undercooked, return them to the oven.
  8. Remove the sheet pan and set to cool.


  1. Cut the sheet of frozen sorbet in half lengthwise quickly and carefully. Cut each half into strips the same size as the tart dough.
  2. Place each sorbet strip onto a tart dough strip and top with another tart dough strip.
  3. Serve the sorbet sandwiches immediately or seal tightly with plastic and refrigerate. N.B: These can be stored for up to a week.
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