Chocolate Lemon Tart
- 100 g Butter, very cold
- 155 g flour
-
20 g Sugar - 1 pinch span> salt
- 1 span> 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 span> lemon juice
- 90 g Butter, cut into cubes
- 1 pinch salt li>
- span> 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 li>
- 3 g protein
- 20 g fat
- 16 g carbohydrates
Leave A Comment