Best Lemon Chocolate Tart Recipes

LAVENDER-HONEY-CARDAMOM-LEMON DARK CHOCOLATE TART

Steps:

• For pastry: 1. Mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas. 2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix. 3. Form the pastry into a ball and refrigerate for at least one hour. 4. Preheat the oven to 425*. 5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans. Return to freezer for a few minutes if the dough has softened. 6. Bake for 13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and cool. For filling: 1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes. 2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside. 3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes. 4. Whisk until the chocolate is completely melted and evenly distributed. 5. Immediately pour into the prepared tart crust. 6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.

LEMON CHOCOLATE TART

Steps:

• Preheat oven to 375°F.
• Pulse wafer crumbs in food processor until fine.
• Blend butter and corn syrup.
• With food processor running, gradually add butter mixture to crumbs and process until mixed.
• Spray 9 inch pie plate or flan pan with non-stick cooking spray.
• Using hands or back of large spoon, spread crumb mixture over bottom and up sides pressing firmly so mixture holds together.
• Bake at 375F for 10 minutes.
• Lemon Filling:.
• Whisk eggs, egg whites and sugar in bowl until well mixed.
• Whisk in lemon rind and juice.
• Pour into baked chocolate crust.
• Bake in 375F oven for 18 to 20 minutes or until top is barely set.
• Let cool.
• Just before serving, sift sugar over top.