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
  1. Preheat oven to 350°F (180°C).
  2. 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.
  3. 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.
  4. Pour two-thirds of Chocolate Ganache into prepared crust, and spread to edges. Freeze for 45 minutes.
  5. 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.
  6. Pour lemon curd over Chocolate Ganache in pan. Refrigerate until set, about 2 hours. Just before serving, drizzle with remaining Chocolate Ganache.
Recipe by Bake from Scratch at