This is a recipe that I posted early in 2009 but is so good that it deserves a second post.
I've made this recipe a number of times and highly recommend it! The lemon curd is 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. Everyone LOVES it!
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, sliced and baked into cookies!
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Printable Recipe
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 only 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
CHOCOLATE PASTRY
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
LEMON CURD
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!
Lemon Tart with Chocolate Almond Crust
Adapted from Food and WinePrintable Recipe
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 only 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
CHOCOLATE PASTRY
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)
LEMON CURD
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!
