Ingredients
8
8 servings
- •1 ¼ cups flour
- •¼ cup sugar
- •1 cup butter
- •1 egg yolk
- •4 tablespoons ice water
- •3 lemons, zested and juiced
- •½ cup sugar
- •½ cup butter
- •3 eggs
- •½ cup dark chocolate
- •¼ cup milk chocolate
- •5 tablespoons heavy cream
Instructions
- To make the base: Mix the sugar and flour together.
- Add the butter. mix until crumbly. Then, add the egg yolk and water. Mix until it forms a dough.
- Wrap in plastic wrap and put in the fridge for 1 hour.
- To make the lemon curd: in a double boiler, melt the butter, sugar and lemon zest and juice. Whisk the eggs and add in.
- Whisk continuously for 10 minutes. (Do not use the electric mixer).
- Make the ganache: Heat the cream in a saucepan. pour over the chocolate in a heat safe bowl. Let this sit for 5 minutes and mix until thick and glossy.
- To assemble: Roll out the dough on a floured surface ½ cm thick. Place in your tart tin. Cut off any excess and fill in any gaps.
- Cover the tart shell with foil and baking beans. Bake at 350°F for 20 minutes.
- Once baked, remove the foil and beans and bake for an additional 15 minutes.
- Remove the shell and pour in the ganache. Freeze for 30-45 minutes.
- Now, add the lemon curd and spread evenly. Chill in the fridge for 2 hours or overnight.
- Top with lemon slices and cocoa powder and serve.
- Enjoy!
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