Two worlds come together in this tart: the traditional lemon cultivation of Jessica’s family from “Finca Familia Aguilar” and the exotic physalis cultivation of Ana and Antonio Salgado in “El bosque del batán”. The Physalis native to South America, also known as Uchuva (or golden berry in English), has intertwined with our lands creating a unique fusion of acidic and tropical flavours. This tart represents the harmony of local agriculture and the magic of global influences, a delicious union of the familiar and the exotic.

The tartness of the lemon and the sweet and sour of the physalis combine to perfection, so this tart will delight you if you are a lover of “sweet but not too sweet”.

Recipe for the base

• 250 g speculoos biscuits – you can use Maria or Digestive biscuits as well
• 90 g butter
  

Mix all the ingredients until a homogeneous mixture is formed and put in the fridge while preparing the filling.

Recipe for the filling

• 830 ml whipped cream.  Cream with 35% fat content
• 80 g condensed milk
• Zest from 2 lemons – first use the zest for the cream then squeeze the juice.
• 75 ml lemon juice
• 1 pinch of salt
  
  

Mix all the ingredients until a homogeneous mixture is formed and place in the fridge for at least 4 hours.

Recipe for the jam

• 500g physalis
• 250g icing sugar
• 2ml water
  
  

Before serving, serve with the jam and decorate with chopped and whole physalis.