For the Chocolate Tart Crust:
1 stick butter
2 tbsp sugar
1 egg yolk
3/4 cup flour
1/4 cup coco power
For Lemon Filling: Lemon zest (one lemon)
1/2 cup lemon juice
3/4 cup sugar
4 egg yolks
12 tbspunsalted butter
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare.
Take butter out from refrigerator for 10 minutes.
Shift the flour and coco powder into a bowl.
Separate the egg. You only need the yolk.
SECOND:
Mix it. Place the butter and sugar into a bowl of stand mixer using the paddle attachment at medium speed.
Cream the butter with sugar.
Add egg yolk and mix it all together.
Add half of flour/coco and mix it.
Then add another half and mix it until it is a sticky mess.
Place the dough onto plastic wrap. Wrap the dough and shape it to a round flat disk.
Put dough into the refrigerator for 2 hours.
THIRD
Shape crust. Take out of the dough for 10 minutes.
Butter and flour 4 inch tart pans (5).
Cut dough in 5 pieces.
Use a rolling pin to make 5 thin round disks.
Place the dough onto prepared tart pans.
Push the access dough around the edge.
Freeze crust for 20 minutes.
FOURTH.
Bake the crusts.
Preheat the oven 375°F.
Bake them for 12-15 minutes.
Let them cool.
FIFTH
Prepare the Lemon Filling. Grade one lemon skin.
Separate eggs. Only 4 egg yolks needed.
Cut butter in pieces.
SIXTH:
Make the Lemon Filling. Place sugar and lemon zest in a small bowl. Rub zest into sugar with your palm of your hand set aside.
Add lemon juice, egg yolks, butter, zest/sugar into a sauce pan cook with medium heat.
Whisk it constantly about 3-5 minutes or started to get thick.
Remove from the heat.
Strain the lemon custard into a bowl.
SEVENTH:
Pour the Lemon Filling. Pour over the already baked chocolate shell.
Chill in refrigerator for at least 30 minutes or until set.
TEA TIME!
Serve your Lemon Tart. Take out the Lemon Tart 10 minutes before serving.
Perfect for teatime or as a dessert.
