lemon tart & a salted dark chocolate tart – recipe

lemon and choc

Lemon Tart & a Salted Dark Chocolate Tart

Two of my favourite sweet things, trumps a cake or cupcake any day.
If you entertaining and want to make something fool-proof, make this.
I would suggest making the lemon tart if you having an afternoon lunch, its light, sweet and zesty.
If you having an elegant dinner – a small slither of the dark chocolate tart is a great way to finish the meal off perfectly.

Both of these tarts can be made up to 48 hours before serving.

Here are both the recipes

Salted Dark Chocolate Tart

For the crust, you’ll need:
* 1 1/2 sleeves marie biscuits
* 2 heaping tbsp granulated sugar
* 6 tbsp butter, melted

For the filling:
* 300ml double cream
* 2 tsp caster sugar
* A pinch of fine sea salt
* 50g unsalted butter, softened
* 200g 70% dark chocolate, broken into small pieces
* 50ml full cream milk
* Sea salt flakes


*optional: serve plain or add a dollop of crème fraîche or ice cream on top when serving

1. Preheat oven to 180C and lightly butter a pie plate. Combine all crust ingredients with a fork until the mixture comes together. Press into the base and sides of the pie plate.
2. Bake for 8 minutes and allow crust to cool while you make the filling.
3. Put the cream, sugar and salt in a pan and bring to the boil. Remove as soon as the mixture boils up. With the pan off the heat, add the butter and chocolate. Stir until blended.
let it cool for a couple of minutes, stir in the milk. Keep stirring till it’s shiny. Pour into the tart shell and leave at room temperature for about an hour to set. Then pop into the fridge.
4. Sprinkle the salt flakes lightly all over the top , then serve with crème fraîche or ice cream.

Lemon Tart

For the crust, you’ll need:
* 1 sleeves tennis biscuits
* 1/2 sleeve Marie biscuit
* 2 heaping tbsp granulated sugar
* 6 tbsp butter, melted

For the filling, you’ll need:
* 4 egg yolks
* zest of 2 lemons
* 2 cans sweetened condensed milk
* 1 cup lemon juice, fresh

*Optional: top with any fruit or leave it plain

1. Preheat oven to 180C and lightly butter a pie plate. Combine all crust ingredients with a fork until the mixture comes together. Press into the base and sides of the pie plate. Bake for 8 minutes and allow crust to cool while you make the filling.
2. To prepare the filling, beat egg yolks and lemon zest on medium-high speed until light. Add condensed milk and beat for about 3 minutes. Slowly pour in the lemon juice and beat until fully incorporated. Allow mixture to sit for 5 minutes, to thicken.
3. Pour filling on top of the crust, smooth with a spatula, and bake for 25 minutes. Allow pie to cool to room temperature, then refrigerate. Chill pie for at least 3 hours before topping.

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