This is a recipe that I posted early in 2009 but is so good that it deserves a second post.
When I first made it in 2009, I decided to use a different recipe for lemon curd that I had been using that was quick and simple to make. I finally made the tart again this past weekend using the original recipe for lemon curd. It was amazingly creamy and so delicious! This is a tart that will satisfy both the lemon and chocolate lovers out there (I am both). I added some lemon zest to the recipe for an extra lemon boost.
The crust is like eating chocolate sable cookies. In fact, I had some crust left over that I rolled into a log, wrapped in plastic and refrigerated, and made into cookies!
Lemon Tart with Chocolate Almond CrustAdapted from Food and Wine
I used a tart pan which measures 7 inches across the bottom, 8 inches across the top with 1-1/2 inch sides. If your tart pan has 1" sides, I suggest using a 9 inch tart pan.
This lemon tart satisfies both the lemon lovers and chocolate lovers!
Makes 1 tart and serves 5-6
3/4 cups all-purpose flour
6 tablespoons of almond flour*
1/4 cup plus 1-1/2 tablespoons sugar
3 tablespoons cocoa powder
Pinch of salt
6 tablespoons cold unsalted butter, cut into cubes
1/2 large egg (whisk together and measure 2 tablespoons)
1 cup plus 2 tablespoons sugar
3/4 cup fresh lemon juice
8 large egg yolks
1 large egg
1-1/2 sticks unsalted butter, softened
Bittersweet chocolate shavings, for garnish
In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend. Add the butter; pulse until the mixture resembles coarse meal. Add the egg; process until the dough just comes together. Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
Preheat the oven to 350°. Butter an 7-inch fluted tart pan with a removable bottom. On a lightly floured work surface, roll the pastry out to a 14-inch round 1/4 inch thick. Fit the pastry into the tart pan, patting in with your fingers to level it. Run a rolling pin across the rim of the pan to cut off any overhanging dough. Tears may be patched with scraps. Line the pastry with a piece of foil cut to fit the bottom and fill with pie weights or dried beans.
Bake in the center of the oven for 30 minutes, or until the crust is nearly dry. Remove the foil and pie weights and bake the crust for 15 minutes longer, or until firm. Let cool.
In a medium saucepan, combine 1/2 cup plus 1 tablespoon of the sugar with the lemon juice and bring to a simmer, stirring until the sugar dissolves. In another medium bowl, beat the egg yolks with the whole egg and the remaining 1/2 cup plus 1 tablespoon of sugar. Pour half of the hot lemon syrup slowly into the egg mixture while whisking rapidly. Add the combined mixture back into the saucepan with the rest of the lemon-sugar mixture and cook over moderate heat, stirring constantly, until the curd just comes to a boil, about 9 minutes; it should be the consistency of sour cream. If the curd has any lumps you can strain the curd through the sieve.
Preheat the oven to 300 while the lemon curd cools to room temperature, then whisk in the softened butter until the curd is light and fluffy. Add the lemon zest and mix thoroughly.
Pour the curd into the crust and bake for 20 minutes, or until set. Cool tart on a wire rack, then refrigerate until chilled. Unmold the tart and garnish it with chocolate shavings.
The baked tart can be refrigerated overnight.
*Almond flour is available at specialty markets. Or, finely grind 3/4 cup (3 ounces) of blanched almonds which is what I did.
My Note: I have reduced the original crust recipe by half since the original called for an 11" tart pan. However, the lemon curd proportions remains the same and it fills a 7-inch bottom tart pan with 1-1/2 inch sides perfectly. If your tart pan has 1-inch sides, I suggest moving up to a 9" tart pan.
If you have left-over crust, roll it into a log, wrap in plastic wrap and refrigerate for at least an hour. Cut into slices, place on a parchment or silicone mat-lined baking sheet and bake for 9-11 minutes at 375. Yum!
Oh - That looks so good. I love lemon curd. Thanks for sharing the recipe.ReplyDelete
I have to behave for a while, as I ate the last slice of turtle pie last night that I was hiding in the freezer. :-D
Enjoy your evening.
I think look fantastic I love lemon cream!!ReplyDelete
Oh dear. I should have just skipped right over your post!! I am, however, glad that I didn't. Lemon and chocolate has to be a very healthy combination!!ReplyDelete
You've hit me where it hurts...lemon and chocolate is the most incredible combination. The framed photo trio is adorable, great post, pinning it now!ReplyDelete
Lemon desserts are really enjoyed in our home and this recipe looks so special with the creamy lemon filling and the chocolate almond crust! It looks delicious!ReplyDelete
I guess I must being missing out because I've never had chocolate and lemon together. I'll tell you this though, your photos, as always, are incredibly amazing. Very tantalizing!!ReplyDelete
That looks amazingly delicious. I wonder what the difference is between the two curds that makes this one so much creamier. I'll have to investigate. (I have some lemon curd in the fridge right now. I think I need an English muffin with some on it. Perhaps I'll sprinkle it with cocoa for some of the same flavors. Oddly enough, I am the only one in my family who loves lemon anything. It's no fun baking for one.)ReplyDelete
PS - there's a typo in your title.ReplyDelete
Beautiful! I love the contrast between the yellow of the lemon and the chocolate crust. Wishing I had a piece!!ReplyDelete
I checked and I still don't know! I can see that today's looks very creamy and luscious.ReplyDelete
Vee, the 2009 version was made with a microwave lemon curd. I mentioned it in the last paragraph before the recipe.ReplyDelete
Thanks for letting me know about the typo, Patricia!
This looks amazing and ingredients I dearly love. Whats not to like about chocolate and lemon?ReplyDelete
Carolyn/A Southerners Notebook
I am so glad that you posted this again! I was not around in 2009! This is not only yummy, but so beautiful!ReplyDelete
I just know this would be good.ReplyDelete
Love the combination of lemon and chocolate.
Thank you for sharing.
This sounds delicious! Do you use a tart pan with a removable bottom?ReplyDelete
The curd indeed looks very smooth and packed with lemony flavor. Now as for the crust, what can I say? I am a chocolate lover and this one would definitely brighten my day! Perfectly made Susan!ReplyDelete
Your lemon tart is beautiful and I love your picture frame to show your work. I made something similar not too long ago only it was a pastry crust lined with chocolate and topped with lemon curd. . It was fantastic.ReplyDelete
I am saving this recipe though. I'd love to try this chocolate crust. I can think of so many things to use it for.
I really love lemon curd,this tarte will be mine very soon Susan! have a good weekend dear, a warm spring hug...ReplyDelete
I have been craving lemon like crazy these days. Could be the heat. This tart with the chocolate crust looks fantastic.ReplyDelete
This sounds absolutely delicious, Susan! I love lemon curd and this lovely combination is making me drool :) Have a wonderful day :)ReplyDelete
Absolutely gorgeous! I'm thinking the pastry would be great for cheesecake too, I'd like to copy it down. How much butter and one egg? Have a great weekend:@)ReplyDelete
Your photo tells me this has to be GOOD! Love anything lemony and combined with chocolate; wow!ReplyDelete
I love lemon anything, but pair it with chocolate and I am in Heaven! I have never made my own lemon curd and I just love lemon curd, so I better get off my duff and try some. You can tell it looks so smooth and creamy!ReplyDelete
It's so pretty also:)ReplyDelete
Love the collage.. the colors are just perfect.Thank you.a.s always~
Chocolate and lemon, you've covered both my favorites. Looks amazing!ReplyDelete
It is rare for me to see the contrast of dark to bright and fruity put together side by side. This is an impressive dessert, and gorgeous to display.ReplyDelete
I somehow missed this recipe the first time around. Thanks for posting it again. I love a good lemon dessert. It reminds me of springtime.ReplyDelete
You have 2 of my favorite things here... lemon and chocolate. I think it's great to revisit favorites since I for one hadn't found your blog in 2009... great recipe and photos, as always. You must give one heck of a party.ReplyDelete
Susan -- this looks HEAVENLY. Growing up one of my sisters had a favorite cake that she always requested for her b-d -- lemon cake with chocolate frosting. It really gave me an appreciation for lemon and chocolate together -- YUM!! I will have to see if I can lower the carbs in this one and give it a try :)ReplyDelete
This looks perfect! What a great combination of ingredients! I love it!ReplyDelete
The contrast between the yellow lemon and the brown chocolate must be as delicious as it is visually beautiful thanks for sharing this on Foodie Friday.ReplyDelete
Your photos make me want to take a bite! Chocolate, lemon and almond; I need to try this sounds delicious!ReplyDelete
Oh my, I wish I could reach into my computer screen and slice myself a piece of your tart!! Your photos are incredible! Do you frame some of your pictures for your kitchen? They're works of art!!ReplyDelete
Me encanta la crema limón luce espectacular y muy bien preparada.Gracias por su comentario,abrazos hugs,hugs.ReplyDelete
Me encanta la crema limón luce espectacular y muy bien preparada.Gracias por su comentario,abrazos hugs,hugs.ReplyDelete
What a stunner! It looks not only beautiful but also delectable.ReplyDelete
Have a wonderful weekend, Susan!
What a great combination. Love the idea of the chocolate with the lemon. Have to pin it.ReplyDelete
The idea of a chocolate crust with lemon curd is fabulous, Susan. Once you've made that, I bet you'd never go back to ordinary crusts. Love that you used leftover crust for cookies!ReplyDelete
Lemon tart has been on my mind for almost a month! Have not got the time to make any yet! I'm so craving for lemon tart! Yours is so beautiful, sunny yellow contrasting against the choc! Delightful!ReplyDelete
I'm SO glad you reposted this because honestly...I'm not going to be able to think about anything else until I make it!ReplyDelete
This tart looks very tasty and quite elegant!ReplyDelete
My gosh what a beautiful dessert. I've got to try to make this. Thanks for posting this again. I wasn't following your blog back then.ReplyDelete
I never thought to combine lemon and chocolate but it makes sense since orange and chocolate is such a winner combination. This tart looks gorgeousReplyDelete
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I bought a tart pan after I saw this recipe the first time. I think you omitted a few ingredients in the crust ... 1 1/2 sticks butter and 1 egg.ReplyDelete
I've made the lemon curd a couple times. Didn't you use Carol's recipe?
Also, to answer Pondside's question, yes, I have a non-stick tart pan with removable bottom. I'm pretty sure I bought it at Bed, Bath & Beyond.ReplyDelete
DROOL! I'm a chocolate and lemon lover too~ I wouldn't be able to resist this! I have to try it, thanks for posting it again :)ReplyDelete
Thanks so much, Cindy, for letting me know! I was going to reduce the original amount of butter and egg by half of the original recipe for a 7" tart pan and then forgot! Just figured that out. The new proportions make less pastry. Again, thanks for bringing it to my attention!ReplyDelete
Susan, I only realized it when I looked up your original in my recipe binder. I still haven't made it, but at least now I have the tart pan, lol.ReplyDelete
This looks delicious! I love lemon curd. I like the smaller size, too. xoReplyDelete
thanks for the correction! I was shocked when I saw the recipe because I really want to try it, it looks beautifulReplyDelete
It looks delicious! What a wonderful combination!ReplyDelete
Thank you, everyone, and again I'm sorry for the confusion!ReplyDelete
Even when one reads a lot of recipes from all over, some of them stand out and I remember your tart from when you first posted the recipe! I am both a lemon and a chocolate lover yet I haven't tried this combination yet. I love the generous amount of fresh lemon juice in the curd, (I don't like French lemon tarts because they are more cream than lemon usually) and I like the crust with the almond meal. This is the tart that I will surprise my mother with, she adores lemon tarts and chocolate.ReplyDelete
This tart is truly a chocolate and lemon's lover dream and it looks incredibly pretty too, surely to decorate any dinner table!ReplyDelete
wow, that looks refreshing and tart and like just the perfect dessert for spring. I love lemon and have never tried it with chocolate, so I suspect I'm in for a treat. I'll be visiting my mother in coming days and I'm baking this to take along in celebration of Mother's Day. happy week to you Susan. Enjoying this cool and rainy weather?ReplyDelete
Not exactly :) Hopefully, we're in for drier weather this next week! Hope your mom enjoys the tart!Delete
This looks really decadent and delicious. It's a perfect marriage of chocolate and tart lemon, meeting everyone's needs. Thanks Susan.ReplyDelete
This happens to all of us-its part of the blogging experience.ReplyDelete
However, this lemon tart with a chocolate crust is over the top. Wow, are the only words I can use when I saw the photos.
I love visiting your blog with so many unique but delicious recipes - just look at this tart, it is perfection :DReplyDelete
Choc Chip Uru
Susan, I have been wanting to make this! I shall :-) Chocolate and lemon, both my favorites.ReplyDelete
This has to be delicious with those ingredients and it is beautiful to look at. I am a new follower. I am spending way too much time here this morning but the cleaning can wait. LOL. Love your blog.ReplyDelete
wow stunning love the colors :-) your a fab cook and bakerReplyDelete
It is beautiful! I got a bigger food processor just so that I can make more tart dough! I know lame excuse to get a new equipment , I could easily use my hands oh well.ReplyDelete
My husband likes sour notes in his desserts. Can't handle much sweet. I will surprise him with this next week. He took just a forkful from my flourless chocolate cake and told me to take that to work. I am sure this will stay in the house :)
What a stunning and elegant dessert. First time to your space and happy to follow you. Do drop by mine when you find time.ReplyDelete
Gosh, this tart looks absolutely amazing. Love the combination as well. Thanks so much for sharing it.ReplyDelete
Thank you for sharing this delicious looking lemon tart at Your Cozy Home Party. The pretty picture makes me want to have a slice with a good cup of coffee. Oh well, so much for dreaming! Haha. ------------ ShannonReplyDelete
Wow Susan, this tart looks beautiful, love the color contrast as well as the flavors.ReplyDelete
Thanks for this great recipe and hope you are having a wonderful week :)
What a stunning tart, Susan! This looks so perfect for a springtime day or evening. Lovely recipe!ReplyDelete
Love this gorgeous tart with bright sunny yellow color! Would love to try this recipe soon. Thanks for sharing! Have a lovely day! :)ReplyDelete
Oh I am so glad you reposted this since I didn't see it the first time around. Wow, what a sensational looking tart and I love the unexpected chocolate and lemon combo.ReplyDelete
Chocolate and lemon is such a tempting combination, Suasan! I love to make (and eat) tarts. Happy Mother's Day this weekend!ReplyDelete
This tart really looks divine. I NEED to give it a try. Thanks for the updates on the ingredients.ReplyDelete
Hi Susan, your recipes look so tempting! Thanks for the follow :)ReplyDelete
Makes my mouth water..............Id like to invite everyone to a post I've just published honoring the TV show "Big Valley", and also actor Peter Breck. Included with this post are 2 personal recipes that was sent to me by Peters wife Diane, so please stop by and say hello and share your memories of this classic TV show. RichardReplyDelete
What a gorgeous tart! I love the flavor profile.ReplyDelete
What a fantastic tart!ReplyDelete
I would love to make this tart but I'm confused by your ingredient list. Under the Lemon Curd list you have 1 1/2 sticks unslated butter, cut into cubes and later, in the same list, you have 1 1/2 sticks unsalted butter, softened. Also, you have 1 large egg listed twice. Do you need two lots of butter and 2 whole eggs for the curd? How much does a stick of butter weigh (in my country butter is not sold in sticks)? Thank youReplyDelete
Thank you for pointing that out! I have corrected the list of ingredients. You can also click on the link to Food and Wine right under the recipe title and it will take you to the original.ReplyDelete
That looks yummy...ReplyDelete
Susan, I finally made this ... yesterday for Pi day. ;)ReplyDelete
I'm so NOT a baker and this just confirmed it. I made the full crust recipe because my tart pan was 9" and I was afraid that half wouldn't be enough. Would it have? Did you still have extra dough using a 7" pan and cutting the recipe in half?
My food processor wasn't big enough to combine everything at once, so I had to do it in batches. Talk about a royal mess on my Kaluhua brown countertops. Good thing dh was here to make me laugh at myself.
The curd was so good! I've tried the microwave version and I think this one was better because of the cooking process. I decided to combine all ingredients at once (except the butter, which I ended up reducing) and cooked in a double boiler. I couldn't believe how velvety soft the finished product was.
Thanks again for sharing!
You're welcome, Cindy! You're the second person to tell me that they made this recently. I so agree on the cooked lemon curd being more velvety and delicious.ReplyDelete
I'm so sorry you had a mess, though. I always have a mess going when I bake :)
Since it's already been a year since I last made it, it's hard to remember if I still had extra crust dough but I think I may have had enough left for a mini tart (3-1/2").
If you'd like to see a photo of the original recipe from the magazine, I posted it here: http://savoringtimeinthekitchen.blogspot.com/2011/02/lemon-tart-with-chocolate-almond-crust.html
I just saw Michael Lee pinned this on Pinterest to her "Consuming Passions" board. How appropriate! I adore anything lemon & don't know how I missed this the first time you posted it. Going onto my 'to try' list right now. Thanks!!ReplyDelete
Thanks, Rett :) It is SO good!Delete
Fantastic lemon flavor!ReplyDelete
You cut down the crust recipe but not the curd. You should have. Too much for 7" tart pan. Baking it now. Hope I don't have a god awful oven mess.ReplyDelete
I mentioned in my notes at the end of the recipe, I made the curd as stated in the original recipe and it filled my 7" tart pan perfectly but I wanted my tart filled with the luscious curd. Perhaps my tart pan has higher sides than yours? I certainly hope you didn't have a mess in your oven, Jean, but curd doesn't rise much during baking. Please let me know what happened and if you enjoyed the tart. Thank you for your comment.Delete
Delicious recipe. Almond crust is yummy and almonds are good for health also. So, you can also try almond dark chocolateReplyDelete