Chocolate Lemon Tart

  • 100 g Butter, very cold
  • 155 g flour
  • 20 g Sugar
  • 1 pinch salt
  • 1 egg yolk
  • 2–3 EL cream, cold
  • 40 g Dark chocolate, finely chopped
  • 3 EL cream
  • 1 Egg + 2 egg yolks
  • 150 g Sugar
  • 130 ml lemon juice
  • 90 g Butter, cut into cubes
  • 1 pinch salt
  • grated zest of 1 untreated lemon
80 minutes
simple
1.
For a light, flaky batter, cut butter into small pieces. Place in the freezer while you are using theprepare other ingredients. Mix the flour, sugar and salt in a bowl. Work in the cold butter with your fingertips until the whole thing is crumbly.
2.
Add egg yolk and cream, mix with a fork.
3.
Place the dough on a lightly floured work surface and quickly shape into a disc so that the fat does not get 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 blank: Preheat the oven to 200 ° C (electric stove). Roll out the dough to 3 mm on a lightly floured work surface. Keep the rolling pin and work surface floured to prevent the dough from sticking.
5.
Work quickly.
6.
Place the dough in the mold, press lightly on the sides and cut off the overhang up to 5 mm. Shape the edge of the dough into a wavy shape with your fingertips. Prick the sides and bottom with a fork. Place aluminum foil on the dough and weigh down with dry legumes.
7.
This prevents the dough from shrinking or puffing up during baking. Bake for 10 minutes, then remove the aluminum foil and pulses, bake for another 8 minutes. Let cool down.
8.
Ganache: Put the chopped chocolate in a bowl. Pour boiling cream over it. Beat with a whisk until the chocolate has dissolved. Spread over the bottom and chill.
9.
Lemon filling: Mix the egg, egg yolk and sugar in a saucepan until the mixture is creamy and pale. Withdraw lemon juice. Heat the egg yolk, sugar and lemon juice mixture over low heat, stirring constantly with a wooden spoon, until it thickens at a temperature of 87 ° C.
10.
The mass must never boil, otherwise it will curdle. Without settling, beat in the butter bit by bit with a whisk, followed by salt and lemon zest.
11.
Allow to cool for 5 minutes before pouring the filling onto the chocolate tart. A few hours before servingrefrigerate.
1 portion approx:
  • 260 kcal
  • 3 g protein
  • 20 g fat
  • 16 g carbohydrates

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