Lemon Chocolate Tart Recipes

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LEMON CHOCOLATE TART



Lemon Chocolate Tart image

Published by the Toronto Star and originally from Anne Lindsay's New Light Cooking. This tart is quick and easy to make. While it's baking some of the chocolate crust will rise to the top and leave a lemon layer in the middle.

Provided by Dreamer in Ontario

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups chocolate wafer crumbs
2 tablespoons butter, melted
2 tablespoons corn syrup
3 eggs
2 egg whites
3/4 cup granulated sugar
2 lemons, rind of, grated medium
1/2 cup fresh lemon juice
2 teaspoons icing sugar
Calories276.1
Fat8.7
SaturatedFat3.6
Cholesterol87.5
Sodium223.1
Carbohydrate46.1
Fiber1
Sugar30.8
Protein5.2

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.

DARK CHOCOLATE AND LEMON GANACHE TARTLETS



Dark Chocolate and Lemon Ganache Tartlets image

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Lemon     Party     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

PASTRY
2 cups all purpose flour
2/3 cup powdered sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon chilled whipping cream
1 teaspoon vanilla extract
FILLING
1 cup chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon plus 1/2 teaspoon (packed) grated lemon peel
6 lemon peel twists (optional)

Steps:

  • FOR PASTRY:
  • Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
  • Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
  • Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
  • FOR FILLING:
  • Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.

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