Choco Lemon Tart Recipe By Tasty Food

SILKIEST CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
• Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
• Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
• Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
• Preheat the oven to 375˚F (190˚C).
• Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
• Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
• Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
• Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
• Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
• Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
• Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
• Enjoy!

FRENCH-STYLE LEMON TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

CHOCO-LEMON TART RECIPE BY TASTY

Steps:

• To make the base: Mix the sugar and flour together.
• Add the butter. mix until crumbly. Then, add the egg yolk and water. Mix until it forms a dough.
• Wrap in plastic wrap and put in the fridge for 1 hour.
• To make the lemon curd: in a double boiler, melt the butter, sugar and lemon zest and juice. Whisk the eggs and add in.
• Whisk continuously for 10 minutes. (Do not use the electric mixer).
• Make the ganache: Heat the cream in a saucepan. pour over the chocolate in a heat safe bowl. Let this sit for 5 minutes and mix until thick and glossy.
• To assemble: Roll out the dough on a floured surface ½ cm thick. Place in your tart tin. Cut off any excess and fill in any gaps.
• Cover the tart shell with foil and baking beans. Bake at 350°F for 20 minutes.
• Once baked, remove the foil and beans and bake for an additional 15 minutes.
• Remove the shell and pour in the ganache. Freeze for 30-45 minutes.
• Now, add the lemon curd and spread evenly. Chill in the fridge for 2 hours or overnight.
• Top with lemon slices and cocoa powder and serve.
• Enjoy!

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.

DARK CHOCOLATE LEMON TART

Steps:

• In a food process, pulse hazelnuts until they're a fine powder like consistency.
• In a medium-sized bowl, mix the hazelnuts with the cocoa powder and a pinch of salt.
• Add the maple syrup and melted cocoa butter. Mix well until it forms a dough.
• Put the mixture in a 9inch tart pan and press with your fingers until it forms a crust.
• Put the tart pan in the freezer.
• Boil water and turn down the heat afterward so that your water is simmering.
• Melt dark chocolate in another pot or heatproof container over the simmering water. Stir occasionally.
• Open canned coconut milk and pour it in a separate bowl - use both the solid and the liquid part. Whisk well.
• Mix in the melted chocolate and the lemon essential oil. Be careful to only use two drops of lemon oil!
• Whisk until a smooth mixture.
• Remove the crust from the freezer. Pour the chocolate coconut mixture on top of the crust and leave in the freezer or the fridge (it will just take more time) until it is no longer liquid.
• After a few hours, melt the dark chocolate for the decoration and pour on top with a spoon. You can play with the forms. Sprinkle with Himalayan salt and put in the freezer again.
• 1-2 hours prior to consumption, move to the fridge for the best enjoyment!

MINI CHOCOLATE VEGAN TART RECIPE BY TASTY

Steps:

• To make the crust, melt margarine for 30 seconds, stopping every 15 to check if melted.
• Mix melted margarine into the crushed Oreos inside the bowl you'll be serving the tart in.
• In another bowl or glass cup, melt the dark chocolate and milk or creamer together for 20-30 seconds. Add this into the crust.
• Refrigerate for 30 mins.
• Top with vegan whipped cream and Oreo crumbles. Serve and enjoy.

LEMON CUSTARD TART

Steps:

• Filling:.
• Combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts.
• Whisk eggs in medium bowl to blend. Gradually whisk in sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 3 minutes; do not boil.
• Pour into bowl. Cool slightly. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.).
• Pastry:.
• Mix flour and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add water and blend until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
• Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim edges. Pierce pastry all over with fork. Freeze 15 minutes.
• Preheat oven to 400°F
• Line pastry with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes.
• Remove foil and beans and bake until crust is golden brown, about 25 minutes. Transfer crust to rack and cooll completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Spread lemon filling in crust. Cover and refrigerate at least 30 minutes or up to 2 hours.
• Spoon whipped cream into pastry bag fitted with star tip. Pipe whipped cream rosettes around top edge of tart.

THE PERFECT LEMON TART

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350-degrees.
• Have ready an 11-inch tart pan with a removable bottom.
• Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
• Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
• Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
• Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
• Bake for 20 minutes, or until the crust is light golden brown.
• Let cool on a wire rack while making the filling.
• Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
• Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
• Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
• Whisk the cream into the egg mixture until just blended.
• Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
• Bake for 25-30 minutes, or until the filling is just set in the center.
• Let the pie cool on a wire rack.
• Just before service, generously sift confectioners' sugar over the tart.
• Cut into wedges and serve.
• Note: You may wish to use slightly less zest than called for, and taste the batter.
• My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed

EASY PEASY 'TART' LEMON TART

Steps:

• A. Pastry:
• Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
• Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
• Wrap dough in plastic wrap and refrigerate for 15 minutes.
• Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
• Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
• Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
• Reduce oven to 350F (180C).
• B. Filling:
• Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
• Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.

DELICIOUS LEMON TART

Steps:

• To start the dough, cream together the butter and confectioners' sugar using a mixer.
• Add the flour and mix until consistency becomes course/grainy.
• Place dough in a ziplock bag and chill for 30 minutes.
• Press and form dough into 10-inch tart pan covering bottom and sides.
• Preheat oven to 425 degrees.
• Bake for 10 minutes, then remove and cool.
• Reduce oven heat to 350 degrees and hold to wait for tart.
• Next, blend together the granulated sugar and the eggs.
• Mix in the lemon juice, grated lemon peel, and butter, combine well.
• Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell.
• Using a potato peeler, peel the outer rind off another lemon so that only the white "pith" (thin layer) remains.
• Make 8 thin slices from that lemon and place them carefully on the tart.
• Place tart on tray in oven and bake for 35 minutes ( at 350 degrees).
• Remove from oven and sprinkle granulated sugar on the lemon slices.
• Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top.
• **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***.
• Cool tart completely before serving.
• Enjoy! ;).
• ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**.