Chocolate Lemon Tart

Name: Chocolate Lemon Tart
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 100 g Butter, very cold; 155 g Flour; 20 g Sugar; 1 pinch Salt; 1 Egg Yolk; 2-3 TABLESPOONS Cream, cold; 40 g Dark chocolate, finely chopped; 3 TABLESPOONS Cream; 1 egg + 2 egg yolks; 150 g Sugar; 130 ml Lemon juice; 90 g butter, cut into cubes; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 1

100 g Butter, very cold
155 g Flour
20 g Sugar
1 pinch Salt
1 Egg Yolk
2-3 TABLESPOONS Cream, cold
40 g Dark chocolate, finely chopped
3 TABLESPOONS Cream
1 egg + 2 egg yolks
150 g Sugar
130 ml Lemon juice
90 g butter, cut into cubes
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon

Directions

1
For a light and flaky dough, cut butter into small pieces. Place in the freezer while you prepare the other ingredients. Mix flour, sugar and salt in a bowl. Work in the cold butter with your fingertips until it is coarsely crumbly.
2
Add egg yolk and cream, mix with a fork.
3
Pour the dough onto a lightly floured work surface and quickly form it into a slice so that the fat does not become too soft. Wrap in cling film and place in the refrigerator for about 2 hours. You can also freeze the dough for several months.
4
Bake the base blind: Preheat oven to 200 °C (electric oven). Roll out dough to 3 mm on a lightly floured work surface. Keep rolling pin and work surface floured so that the dough does not stick.
5
Work fast.
6
Place the dough in the mould, press down slightly on the sides and cut off the overhang to 5 mm. Shape the edge of the dough with your fingertips into a wavy shape. Prick sides and bottom with a fork. Place aluminium foil on the dough and weigh down with dry pulses.
7
This prevents the dough from shrinking or expanding during baking. Bake for 10 minutes, then remove aluminium foil and legumes, bake for another 8 minutes. Let it cool down.
8
Ganache: Put chopped chocolate in a bowl. Pour boiling cream over it. Stir with a whisk until the chocolate has dissolved. Spread over the base and chill.
9
Lemon filling: beat the egg, egg yolk and sugar together in a saucepan until the mixture becomes creamy and pale. Fold in lemon juice. Heat the egg yolk-sugar-lemon juice mixture over a low heat with a wooden spoon, stirring continuously, until it thickens at a temperature of 87°C.
10
Under no circumstances should the mixture boil, otherwise it will clot. Without letting it settle, whisk butter with a whisk piece by piece, followed by salt and lemon peel.
11
Allow to cool for 5 minutes before pouring the filling onto the chocolate tart. Before serving