Lemon & Chocolate Tart Recipe

Lemon & Chocolate Tart

Best lemon tart ever !!!!!!!!!!

Lemon & Chocolate Tart Recipe

Ingredients

Crust

100 g/ 3 1/2 oz plain flour/ all-purpose flour

25 g/ 1 oz cocoa powder

75 g/ 2 3/4 oz butter/margarine

25 g/1 oz ground almonds

50 g/ 1 3/4 oz golden caster sugar/ caster sugar

1 egg, beaten

chocolate curls, to decorate (or do what I did, just put them on the tart while it's still hot and the chocolate will melt and it lingers and oozes out in your taste bud for sure ! Trust me, even my brother asks me to make these tarts for his birthday cake instead of a real birthday cake !)

Filling

4 eggs

 1 egg yolk

200 g/ 7 oz golden caster sugar

150 ml/ 5 fl oz double cream

grated rind and juice of 2 lemons

Method

1) Sift the flour and the cocoa powder into a food processor or stir in a large bowl. Add the butter, almonds, sugar and egg and mix until the mixture forms a ball. Gather the pastry together and press into a flattened ball. Place in the center of a 22 cm/ 8 1/2 inch loose based tart tin with your fingers, then work the pastry up the sides with your thumb. Allow any excess pastry to go over the edge. Cover and chill for 30 minutes.

2) Roll the rolling pin over the tin to trim the excess pastry. Prick the pastry base lightly with a fork, then line with the baking parchment and fill with baking beans. Bake in a preheated oven, 200 'C/ 400'F, for 12-15 minutes, or until the pastry no longer looks raw. Remove the beans and paper, return to the oven and bake for 10 minutes , or until the pastry is firm. Allow to cool. Reduce the oven temperature to 150 'C/ 300 'F.

3) To make the filling, whisk the whole eggs, egg yolk and sugar together until smooth. Add the cream and whisk again, then stir in the lemon rind and juice. Pour the filling into the pastry case and bake for 50 minutes, or until just set. When the tart is cooked, remove the tart ring and allow to cool. Decorate with chocolate curls before serving.