The last few months were intense – lots of cooking and too little time for writing. Luckily, I am equipped with a lot of delicious discoveries now that are just waiting patiently to be shared. The first one lined up is this amazing zesty lemon tart with added double chocolate sensation.
The recipe is easy and because the filling doesn’t require baking in the oven, it is ideal for everyone who always wonders what a ‘barely set center’ of a tart means!
Make sure however you prepare your tart enough time (ideally a day) in advance as there is a significant cooling time – both for the crust and the filling. Oh, and that you have enough space in the fridge!
For the base:
25g Cocoa powder
125g Butter – diced
85g caster sugar
30-40g dark chocolate
For the lemon filling:
Zest and juice from 3 lemons
200g Caster sugar
Start with preparing the base. The easy option is to use food processor here, however I oddly find the feel of cold butter and flour on my hands a quite sensational, so I always make my doughs by hand. Whichever option you choose, first mix well the flour, cocoa powder and sugar. Then add the cold butter in small cubes, especially if not using a blender. You can also grate it. Mix well until you have nice crumbs and then add the egg. Combine the dough into a ball. Wrap it in kitchen foil and leave it for 30min in the fridge.
Once nicely cold and firm, roll it onto a floured surface into a 3-4 mm thin circle. I always like thin tarts, however don’t make it too thin as the filling is very moist after all. Transfer to the tart pan, ideally one with removable bottom.
Now, I have read a lot of theories how to get the perfectly looking edges and honestly none of them have blown my mind (as much as an edge of a tart can blow your mind). What I like most though is leaving some extra dough hanging over the edges. Looks a bit rough and ugly at first sight, but then once baked you cut the excess dough leaving an almost perfect edge. And as a bonus, the leftovers make perfect imperfectly shaped biscuits!
Pop the tart in preheated oven and blind bake for 10 min. Remove paper and beans and bake for 5 mone minutes. Take out and let it cool down completely.
Once cooled down, melt the dark chocolate and brush it over the base. This will not only give it a nice chocolatey surprise, but also prevent the tart from getting a soggy bottom.
For the filling first beat slightly the four eggs. Mix the eggs with the rest of the ingredients – lemon zest and juice, sugar and diced butter and cook over bain-marie. In home setting this mean placing them in heatproof bowl over pan with boiling water. Mix constantly and cook while the mixture thickens. This could take some time. Once ready either put the bowl in bucket of ice or simply transfer the mixture in another cold bowl. This will prevent the eggs from continuing to cook while the curd is cooling down. Once completely cooled down, pour into the pastry case.
Pop the tart in the fridge and leave it there for at least 6 hours before serving. The longer it stays the firmer it will be.
Decoration is open for creativity. I went a bit crazy with my favourite chocolate leaves and some caramelised lemon wedges (because no, one thing is not enough…) but honestly some chocolate sprinkles or shavings on top will work perfectly fine! In all scenarios the zestiness of the lemon and the richness of the dark chocolate make this tart a treat from heaven! Enjoy!