Thursday, 10 March 2011

Bitter Chocolate Crusted Lemon Tart

This is a classic with a twist of chocolate...
It is a perfect combination of bittersweet chocolate pastry mixed with a sharp creamy lemon filling. Perfect for those who don’t have an overly sweet tooth,  but for those of you who prefer something a little sweeter, reduce the amount of cocoa to 10g and up the icing sugar to 35g – you could also replace the layer of dark chocolate with milk chocolate.
For the pastry
175g plain flour
25g cocoa
Pinch of salt
25g Icing sugar
125g unsalted butter
1 large egg yolk
2 tbsps. water

For the chocolate layer
75g grated dark chocolate

·         Sieve the flour, salt & icing sugar together
·         Rub the butter into the dry mix
·         Mix in the egg yolk and water and then wring cling and      put in the fridge to chill for 30mins
·         Grease a 9” flan ring or a tart tin and line with the        pastry, chill for a further 10mins.
·         Bake blind for 15mins @ 200°c for 15mins, then remove the    beans and bake for a further  5mins @ 160°c.
·         Remove from oven and while the tart base is still hot        scatter the 75g of grated dark chocolate over the base      evenly and then allow to cool.
For the filling
3 unwaxed lemons
150g caster sugar
4 large eggs
150ml double cream
Icing sugar (for dusting)
·   Finely zest and juice the lemons, add to the sugar and whisk.
·   Whisk in the eggs and lastly add the cream.
·   Pour into the cooled, cooked case and bake at 180°c for 30-35mins until just set.
To finish you can either:
Leave plain, dust with icing sugar or dust with icing sugar and then colour with a blow torch (personally for me – any excuse to us the blow torch!)

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