Lemon Chocolate Tart
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
- 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
- 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
- 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
- Put all the ingredients in your mixer bowl and mix until they are incorporated.
- Cover with cling film and put the dough in the fridge for one hour to rest.
- Take it out of the fridge.
- 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.
- Preheat oven to 175° C / 350° F.
- Cover the dough with parchment paper and fill it with beans or lentils so as for the dough to not rise.
- Bake for about 15 minutes.
- Take it out of the oven and remove the beans.
- Place it again in the oven and bake for another 5 to 10 minutes.
- Remove from the oven and let it cool completely.
- Take a pot and fill ⅓ with water.
- Put on fire at medium/low heat.
- On top of it, place a glass or stainless steel bowl, making sure that the bottom doesn’t touch the water.
- In this bowl put the eggs, the sugar and the lemon juice.
- Start whisking until the batter from liquid becomes thick as a pudding about 10 minutes or until its temperature reaches 75° C / 167° F.
- Remove the bowl from the top of the pot and add the butter and the zest and whisk until they are all incorporated.
- 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.
- Put it in the fridge for at least three hours or overnight.
- Boil the milk.
- In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
- Incorporate and put aside.
- In your mixer bowl pour the heavy cream and sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
- Slowly, slowly add it to the chocolate batter and incorporate.
- If you will use it immediately put it in the freezer.
- If you are going to use it the next day put it in the fridge.
- Carefully take the tart cell out of the spring form and place it on a platter.
- Empty the chocolate mousse and with a spatula plane it.
- Add on top the lemon curd and again with a spatula plane it, making sure it doesn’t mix with the chocolate.
- Garnish with raspberries, strawberries and the coconut.
Recipe for the tart cell adapted from Stelios Parliaros
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/lemon-chocolate-tart/
3.2.2124