Fancy Lemon Tart with Chocolate

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Another favorite Easter dessert is a fancy lemon tart with a surprise layer of chocolate hiding beneath its sheen. It’s just so darn festive!

The original recipe, from Suzanne Goin’s “Sunday Suppers at Lucques,” calls for Meyer lemon juice, but since we so rarely have Meyer lemons here, we make it with regular. The bright and sunny yellow tart is stunningly beautiful, but it’s also a perfect ending for a heavy meal: a luscious lemon curd that doesn’t really fill you up but is rich enough to satisfy. The chocolate is just the gild on the lily.

Recipe: Perfect Pâte Sucrée

Fancy Lemon Tart with Chocolate

Yield: 8 servings

Fancy Lemon Tart with Chocolate

Suzanne Goin’s “Sunday Suppers at Lucques.”

Ingredients

  • 1 recipe of pate sucree
  • 2 ounces bittersweet chocolate
  • 4 extra-large eggs
  • 3 extra-large egg yolks
  • 1 cup plus 1 tablespoon granulated sugar
  • 1 cup Meyer lemon juice
  • 10 tablespoons cold unsalted butter, cut into small pieces
  • A pinch of kosher salt

Instructions

  1. Preheat the oven to 375.
  2. Line the tart pan with the pate sucree. Prick the bottom with a fork, and line it with a few opened and fanned-out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and the beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
  3. Melt the chocolate in a double boiler over medium-low heat. Spread the chocolate evenly on the crust, and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.
  4. While the crust is chilling, make the curd. Whisk the eggs, egg yolks, sugar and lemon juice together in a heavy-bottom saucepan. Cook over medium heat, stirring continuously, alternating between a whisk and a rubber spatula until the lemon curd has thickened to a consistency of pastry cream and coats the back of the spatula.
  5. Remove the lemon curd from the heat. Add the butter a little at a time, stirring to incorporate completely. Season with the salt.
  6. Let the curd cool about 8 minutes, then strain it into the prepared tart shell. Chill the tart in the refrigerator.
http://food.lohudblogs.com/2014/04/15/fancy-lemon-tart-chocolate/

Lemon Tart

1 recipe of pate sucree

2 ounces bittersweet chocolate

4 extra-large eggs

3 extra-large egg yolks

1 cup plus 1 tablespoon granulated sugar

1 cup Meyer lemon juice

10 tablespoons cold unsalted butter, cut into small pieces

A pinch of kosher salt

Preheat the oven to 375.

Line the tart pan with the pate sucree. Prick the bottom with a fork, and line it with a few opened and fanned-out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and the beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

Melt the chocolate in a double boiler over medium-low heat. Spread the chocolate evenly on the crust, and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.

While the crust is chilling, make the curd. Whisk the eggs, egg yolks, sugar and lemon juice together in a heavy-bottom saucepan. Cook over medium heat, stirring continuously, alternating between a whisk and a rubber spatula until the lemon curd has thickened to a consistency of pastry cream and coats the back of the spatula.

Remove the lemon curd from the heat. Add the butter a little at a time, stirring to incorporate completely. Season with the salt.

Let the curd cool about 8 minutes, then strain it into the prepared tart shell. Chill the tart in the refrigerator.

Yield: 8 servings. Suzanne Goin’s “Sunday Suppers at Lucques.”

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About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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