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LEMON AND BITTERSWEET CHOCOLATE TART

 

Ingredients for a 9" - 11” tart shell:

Pastry:

3 ounces (6 tablespoons) unsalted butter at room temperature

3/4 cup confectioner's sugar

3 large egg yolks at room temperature

1 - 1/2 cups + 1/4 cup unbleached flour

1/8 teaspoon sea salt

Unsalted butter for buttering the pan

Chocolate Layer: 4 ounces bittersweet chocolate (88%)

Lemon Curd:

4 large eggs

2 cups sugar

1/3 cup unbleached flour

Zest from 1 lemon

¾ cup lemon juice

 

Pastry: Pulse the butter and sugar until a thick creamy paste forms in the workbowl of a food processor. Add the egg yolks, pulse, scrape down the sides and process until smooth. Add 1-1/2 cups flour and salt. Pulse until the dough is the consistency of small balls. If the mixture remains creamy, work in the remaining flour, 2 tablespoons at a time.

Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper. Lightly dust the top and flatten it out into a disk. Wrap air-tight and refrigerate at least an hour, preferably overnight.

 

Baking Pastry/Assembly: Thoroughly butter the springform tart mold.

Roll out the chilled pastry between lightly floured sheets of waxed paper. Make the diameter of the pastry 1" larger than the shell. Pull off the top sheet of wax paper and invert the dough over the mold. Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it. Trim the dough at the rim and prick it over the bottom. Chill the lined mold for 30 minutes, or tightly wrap and chill overnight.

Preheat the oven to 375 degrees. Remove the covering from the shell, place it on a bake sheet and bake for 12 minutes or until it is firm and beginning to color. Remove to a cooling rack.

 

Chocolate Layer. Chop up the chocolate and spread it evenly over the hot shell. Spread into a smooth layer.

 

Lemon Curd: Beat the eggs well and add lemon juice in a bowl. Stir together the sugar, flour and lemon zest in another bowl. Make a well in the dry ingredients and pour in the wet ones. Gradually stir to mix. Spoon curd over the chocolate layer creating a swirl effect. Bake for 20 minutes, or until the top is set. Cool completely on a rack.