Lemon Chocolate Tart
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the Tart Cell
  • 175 gr. / 6 oz. all purpose flour
  • 40 gr. / 1.5 oz. cocoa powder
  • 65 gr. / 2 oz. confectioner’s sugar
  • 80 gr. / 3 oz. butter or margarine straight from the fridge cut in cubes
  • 1 egg
For the Chocolate Mousse
  • 200 gr. / 7 oz. dark chocolate 60% cocoa
  • 120 gr. / 4.5 oz. milk
  • 200 ml 7 fl oz. heavy cream 35% fat
  • 1 tsp confectioner’s sugar
For the Lemon Curd
  • 3 eggs
  • 1 cup sugar
  • ⅓ to ½ cup lemon juice (depending how tangy you like it)
  • 60 gr. / 2 oz. butter or margarine
  • ½ to 1 tbsp lemon zest (depending how tangy you like it)
  • Raspberries, strawberries and finely grated coconut flakes for garnishing
Instructions/ Εκτέλεση
For the Tart Cell
  1. Put all the ingredients in your mixer bowl and mix until they are incorporated.
  2. Cover with cling film and put the dough in the fridge for one hour to rest.
  3. Take it out of the fridge.
  4. With a rolling pin, open the dough in a circle, big enough to cover the bottom and sides of a spring form with 25cm / 10 in. diameter.
  5. Preheat oven to 175° C / 350° F.
  6. Cover the dough with parchment paper and fill it with beans or lentils so as for the dough to not rise.
  7. Bake for about 15 minutes.
  8. Take it out of the oven and remove the beans.
  9. Place it again in the oven and bake for another 5 to 10 minutes.
  10. Remove from the oven and let it cool completely.
For the Lemon Curd
  1. Take a pot and fill ⅓ with water.
  2. Put on fire at medium/low heat.
  3. On top of it, place a glass or stainless steel bowl, making sure that the bottom doesn’t touch the water.
  4. In this bowl put the eggs, the sugar and the lemon juice.
  5. Start whisking until the batter from liquid becomes thick as a pudding about 10 minutes or until its temperature reaches 75° C / 167° F.
  6. Remove the bowl from the top of the pot and add the butter and the zest and whisk until they are all incorporated.
  7. Let it cool a bit and then cover it with a cling film, putting it exactly on top of the cream to touch its whole surface.
  8. Put it in the fridge for at least three hours or overnight.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer.
  7. If you are going to use it the next day put it in the fridge.
Assembly
  1. Carefully take the tart cell out of the spring form and place it on a platter.
  2. Empty the chocolate mousse and with a spatula plane it.
  3. Add on top the lemon curd and again with a spatula plane it, making sure it doesn’t mix with the chocolate.
  4. Garnish with raspberries, strawberries and the coconut.
Notes/ Σημειώσεις
Recipe for the tart cell adapted from Stelios Parliaros
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/lemon-chocolate-tart/