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Chocolate Lemon Tart Recipe

Photo source: Grandmother's Kitchen

Rich creamy lemon topping decadent dark chocolate on a to die for nutty crust.

Ingredients

Crust
1/4 cup unsalted butter cut into cubes 1/4 cup sugar
1 cup of finely ground almonds
1/2 cup all purpose flour
1 Tablespoon Amaretto (or kahlua or rum) * or use almond or rum flavoring

Lemon Curd
Make the curd ahead of time as it needs chill in the refrigerator for 4 hours before using.
3 eggs
1/2 cup white sugar
1/3 cup real lemon juice
1/4 cup butter
2 teaspoons lemon zest

For the filling
8 ounces bittersweet chocolate, finely chopped
4 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 cup heavy cream
3 tablespoons granulated sugar
1/4 teaspoon fine salt

Directions

The Nutty Crust

Cream the butter and sugar until smooth.

Add the nuts and flour - mix well. Add amaretto and mix until the dough forms a ball. Divide and press the dough evenly into a springform 8 inch pan.

Make the crust just a little over 1/4" thick.

Allow the dough to rest in the freezer for 30 minutes, or in the refrigerator for 1 hour.

Preheat the oven to 350˚F. Put the tart shell on a cookie sheet and bake for 20-25 minutes, or

until golden.

Cool for about 5 minutes then carefully remove the tin and cool the shells completely on the rack.

The Lemon Curd

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.

Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hour.

Chocolate Filling

Place chocolate and butter in a medium bowl; set aside.

Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.

Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.

Pour ganache into the cooled tart shell and transfer to the refrigerator.

Chill until set, about 1 1/2 to 2 hours.

Once chocolate has set, top with lemon curd and store in fridge until ready to serve.

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