Dark Chocolate Lemon Tart Food

DARK CHOCOLATE AND LEMON GANACHE TARTLETS

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.

DARK CHOCOLATE LEMON TART

Steps:

• Preheat oven to 180 °C / 350 °F top and bottom heat. For no-bake simply skip this step.
• Add hazelnuts and rolled oats into a high-speed blender or food processor and pulse until a coarse meal is formed.
• Add pitted dates and oil and process into a moist mixture like wet sand. The dough should be sticky, otherwise, add another date or tablespoon of oil.
• Press the mixture firmly into the tart pan starting with the sides and completing with the bottom. Use a small dough roller to get a nice uniform shell.
• Bake to get a more crisp shell: Place in the oven for 10 to 12 minutes and then set aside to cool. No-bake to get a more soft shell: Place in fridge for 30 to 60 minutes.
• Grate the yellow part of the lemon zest and remove the remaining peel. Cut pulp into small pieces and remove seeds. Collect the lemon juice.
• Mix in the corn starch into a small amount of almond milk and set aside.
• Add lemon pulp, lemon zest, lemon juice, almond milk and maple syrup to a blender or food processor and blend everything together.
• Pour the blended juice into a small sauce pan and put over medium heat. Let reduce for about 10 to 15 minutes.
• Whisk in the remaining almond milk with the corn starch and put over low heat. Whisk frequently, until the curd starts to thicken. Continue stirring continuously with a spatula until the curd is smooth.
• Let the curd cool down and spread it onto the bottom of the tart.
• Put the solid part of the coconut milk into the blender or food processor and process until a whipped cream is formed.
• Whisk in the melted chocolate and pour the finished chocolate filling into the tart.
• Place in the refrigerator and let set for around an hour or overnight.

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.

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 TART WITH MANGO AND DARK CHOCOLATE TOPPING

Steps:

• Prepare pastry: Mix by hand or food processor the flour and butter until it resembles breadcrumbs. Add egg and water. Mux until it forms a ball. Wrap in cling film and chill in the fridge for 30 minute
• Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute.
• Preheat oven to 200C and bake pastry case blind for 10 minute Remove paper etc, cook for further 15 minutes. Cool. (Or use a readymade 25cm pastry case.).
• Reduce oven heat to 140°C.
• Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream.
• Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool.
• Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.