Lemon curd chocolate tart

13 Aug

My cell member xinyi baked this awesome lemon chocolate tart for us a few months ago and I developed a craving for it one day so I decided to try my hand at it (:

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I especially like that the base turns out to be something like shortbread, and that it’s covered with a layer of yummy chocolate ganache with a surprise tangy flavour of lemon curd inside. It certainly makes a refreshing snack/dessert though S gave it only 60% “because I don’t like lemon”. Sigh, men. Haha.

I actually baked this a week earlier but I was either too excited, or careless because I didn’t label my bottles and I ended up using salt instead of sugar in my lemon curd, which obviously affected the entire thing. I’m glad I tried again because it turned out to be pretty yummy and satisfying.

Okay, enough yammer from me – here’s the to-die-for recipe!

Recipe quantity
Makes 10

Equipment you need
Muffin trays
Mixer
Kitchen weighing scale
Two small to medium-sized heavy-bottomed saucepans

Tart base/crust

Ingredients you need:
200g unsalted butter
75g castor sugar
215g plain flour
40g cornflour

Steps:
1 Preheat the oven to 180 degree celsius.
2 Sieve the plain flour and cornflour into a big mixing bowl.
3 Add the butter and sugar.
4 With the mixer, mix until it is well combined.
5 Use a spoon to press the mixture into the muffin tray or little pastry moulds. Try to make the pastry bases as thin as possible as they tend to rise a fair bit in the oven.
6 Use a fork to create little holes in the pastry bases.
7 Put the trays in the oven for 35 to 40 minutes.

Chocolate ganache

Ingredients you need:
100g bittersweet/dark chocolate, finely chopped
1/2 cup heavy cream (I used dairy whipping cream and it turned out fine too)
30g unsalted butter

Steps:
1 Bring the cream to a full boil in a heavy-bottomed saucepan.
2 When the cream is coming to a boil, work the butter with a rubber spatula until it becomes soft and creamy. Set aside.
3 Once the cream is at a boil, remove from heat and gently stir the cream into the chocolate with a whisk. Stir until chocolate is completely melted and mixture is smooth.
4 Leave the bowl on the counter for a minute before adding the butter bit by bit. Stir gently and bring the mixture to a smooth blend.
5 When the butter is fully incorporated, the ganache should be smooth and glossy.
6 Refrigerate ganache until chilled.
7 Remove chilled ganache from the refrigerator and whip with the mixer until light and fluffy.

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Lemon curd (makes 2/3 cup)

Ingredients you need:
1/3 cup lemon juice (you will need about two to three lemons)
5 tbsp coarse sugar
1 egg, room temperature
1/2 tsp vanilla extract
(optional: for extra tanginess, add one to two tsp lemon zest)

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Steps:
1 In a small saucepan, dissolve sugar into lemon juice over medium heat. Add zest here if you want to.
2 Lightly beat the egg in a small/medium bowl.
3 Slowly pour the lemon/sugar syrup into the egg, and whisk constantly.
4 Beat for two minutes (only 1 if you are using a mixer here) then transfer the mixture back into the saucepan.
5 Use low heat and stir constantly until the mixture starts to bubble at the edges.
6 Remove from heat and stir in the vanilla extract.
7 Transfer the lemon curd into a small container and store in the fridge.

Assembling 

1 Use a spoon to place a small dollop of lemon curd on the pastry tart base. This is where the holes created with the fork comes in – for the curd to set inside and within the pastry.
2 Cover with a nice thick layer of the chocolate ganache. Use a spatula to create a smooth layer on top.
3 Put the end result in the refrigerator for 30 minutes for it to set.
4 Best served chilled.

recipe adapted from cookingupadream

p/s: photographs are taken with instagram; yes you can follow me there too @floralfoodie

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Jessica Sinclair

My Journey To A Better Back

Thegohs Parenting Journey

... every perfect gift is from above, coming down from the Father of lights (James 1:17)

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