Citrus Desserts

From Flan to Tart to Key Lime

by Termeh Mazhari

Served on a long rectangular plate, this dessert is a triptych of citrus flavors: a snow-white cylindrical meringue garnished with burnt peaks atop a graham cracker crust; dabs of sweet lemon curd and tangy passion-fruit syrup; and a crunchy basket of crisp lime granite and candied lime zests. It's a feast for the eyes and the mouth.

An original creation by executive pastry chef Jennifer Martin, the flan de naranja delights with its caramel aroma and sweet orange taste. The Grand Marnier flan sits in a puddle of caramel juice; toasted orange cake croutons and glossy, plump orange wedges complement the custard.

Executive chef Michael Solomonov earns creativity points for his lemon tart with lemon curd, accompanied by an olive oil parfait (a mixture of olive oil, egg yolks, sugar and heavy cream), a lemon meringue sorbet and fresh mint sauce. An odd but delicious juxtaposition of flavors.

Lusciously creamy, this 5-inch pie's pale yellow color stands out against the tiny red droplets of raspberry sauce that surround it. We dare you not to finish.

Although the flavors change daily, you can expect to find a plethora of tart treats at this downtown gelateria. In the mood for something sweet? Try the honey tangerine or the blood orange. For a cool after-dinner refreshment, go for the grapefruit campari. And if you're looking for the kind of sour taste that makes your mouth pucker, the Seville orange won't disappoint.