Balancing acidic tang with sweet cocoa notes, this sunny spring tart has a hidden layer of milk chocolate ganache running under a silky lemon curd filling. Find more ways to bake with milk chocolate in our 2018 March/April issue, here.
Chocolate Lemon Tart
Makes 1 (9-inch) tart
- Tart Dough (recipe below)
- Chocolate Ganache (recipe below)
- 1 cup (200 grams) granulated sugar
- 4 large eggs (200 grams), room temperature
- ⅔ cup (150 grams) unsalted butter, softened and cubed
- ¼ cup (12 grams) lemon zest
- ½ cup (120 grams) fresh lemon juice
- Preheat oven to 350°F (180°C).
- On a lightly floured surface, roll Tart Dough into a 12-inch circle. Transfer to a 9-inch round tart pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottom of tart shell. Freeze for 15 minutes. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
- Pour two-thirds of Chocolate Ganache into prepared crust, and spread to edges. Freeze for 45 minutes.
- In the top of a double boiler, whisk together sugar, eggs, butter, and lemon zest and juice. Cook over simmering water, stirring constantly, until thickened, about 10 minutes. Strain mixture, discarding solids. Cover and refrigerate for 30 minutes.
- Pour lemon curd over Chocolate Ganache in pan. Refrigerate until set, about 2 hours. Just before serving, drizzle with remaining Chocolate Ganache.
Makes 1 (9-inch) crus
- 1⅓ cups (167 grams) all-purpose flour
- ⅓ cup (40 grams) confectioners’ sugar
- ¾ teaspoon (2.25 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- 1 large egg yolk (19 grams)
- 2 tablespoons (30 grams) ice water
- In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg yolk and 2 tablespoons (30 grams) ice water, pulsing until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
Makes about 1 cup
- 6 ounces (175 grams) 45% cacao milk chocolate, chopped
- 3 tablespoons (45 grams) heavy whipping cream
- 3 tablespoons (42 grams) unsalted butter
- Place chocolate in a medium heatproof bowl.
- In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Use immediately.
We used Guittard 45% Cacao Soleil D’Automne Milk Chocolate in all of these recipes.