Lemon Chocolate Tart Food

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!

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON CURD AND CHOCOLATE GANACHE TART

Steps:

• Grate the lemon zest first, using a fresh, clean lemon. Only grate only the yellow part, avoiding the white pith which can be bitter. Then squeeze the lemons through a strainer for their juice.
• Mix the egg yolks with the sugar in a small heavy bottomed pot. Whisk in the lemon juice.
• Cook on medium heat until the mixture begins to thicken, stirring constantly. Do not boil or the eggs may scramble.
• Turn off the heat and whisk in the butter pieces. When all the butter is incorporated, whisk in the lemon zest.
• Allow to cool in the refrigerator. Yield is approximately 2 cups.
• Heat the cream in a heavy bottomed pot, just until it gets very hot; do not boil.
• Put the chocolate in a heat safe bowl and pour the hot cream over it. Wait a few minutes and then whisk until all the chocolate is melted.
• Yield is approximately 2 cups.
• Preheat oven to 425 degrees.
• Fit bowl with metal blade. Add flour, sugar and butter to bowl (add salt if butter is unsalted).
• Put on the lid and process in short bursts, about 10 times to break up the butter into the flour.
• Mix the egg yolk and water in a small bowl and with the processor on, pour the egg/water mix through the tube in the lid into the bowl. Keep mixing until the dough forms into a ball inside the bowl. Remove and form into a small cake.
• Cut the butter into the flour and sugar, working it through by hand until it becomes like coarse meal or breadcrumbs. Mix in the egg/water mixture with a fork until it's incorporated and the dough comes together in a soft ball.
• Roll the dough out on a lightly floured surface. Once it is rolled out, put it in a 10" tart pan with removable bottom and press the dough into the edges, pulling off any excess.
• Because the filling for this recipe is not cooked in the tart shell, the crust needs to be baked by itself. To keep the center of the crust from puffing up and cracking during baking, you'll want to weigh it down.
• Cut a piece of parchment paper or foil to fit the bottom of the tart pan (see tip below).
• Pierce the bottom of the dough with a fork and put the paper on top.
• Weigh down with pie weights or beans.
• Bake for 8 minutes or until the edges of the crust begin to color. Remove from oven, and carefully remove the paper and beans. Put the tart back in the oven and bake until crisp and golden, about another 8 minutes. Remove and let cool. Fill.
• 1 baked tart crust
• 1 chocolate ganache recipe
• 1 lemon curd recipe
• Once the crust is baked, allow it to cool.
• Mix up the ganache and while it is still soft, pour it into the crust and place it in the refrigerator to firm up, about 20 minutes. Then spread the lemon curd on top.
• Optional garnishes; chocolate rose leaves, candied citrus peels or slices, chocolate curls.

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

GLUTEN-FREE CHOCOLATE TART WITH LEMON CURD FILLING

Steps:

• Pre-heat the oven to 180C
• In a large bowl, beat coconut oil with sugar.
• Add gluten free flour and cocoa powder. Mix well.
• Beat in the egg yolk and mix until the dough comes together. Knead with your hands, if needed.
• Press the dough into one 9" tart pan.
• Bake at 180C for 15-20 minutes
• To make the filling, whisk together eggs, sugar and lemon juice in a pan over medium heat.
• Stir continuously to prevent curdling
• Cook the mixture until it becomes thick and covers the back of your spoon. This will take approximately 10 minutes.
• Remove from heat and while the mixture is still hot, add butter and mix until it melts and is well incorporated
• Add the lemon zest, vanilla essence , lemon essence and the gel colour and mix well.
• Cover the mixture and let it cool in the fridge.
• Once cooled add the mixture of the tart and decorate with blueberries

LEMON TART

Steps:

• For the crust:
• Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
• Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
• Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
• For the sabayon:
• Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
• Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
• Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
• Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

CHOCOLATE ORANGE TART

Steps:

• Heat the oven to 180 degrees Celsius.
• In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
• Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
• Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
• Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.

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.

NO-BAKE LEMON CREAM TART

Steps:

• Melt 6 tablespoons butter in medium skillet over medium-high heat. Whisk in brown sugar. Whisk until mixture bubbles thickly, about 2 minutes. Mix in cracker crumbs; stir 1 minute. Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cool crust completely.
• Pour milk into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well. Whisk in eggs, then remaining 4 tablespoons butter. Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Let stand until beginning to set, about 10 minutes. Pour warm filling into crust. Chill until filling is firm, at least 3 hours and up to 1 day.
• Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form. Pipe or spoon cream over tart. Serve immediately or chill up to 4 hours.

LEMON TART RECIPE

Steps:

• To make the pastry: Place all the ingredients into the bowl of a food processor and whizz until the mixture starts to bind together. Alternatively, tip the flour and salt into a bowl, and add the butter, cut into chunks. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and then add the egg and vanilla extract, and mix to bind the ingredients together.
• Tip the dough out on to a floured worktop and knead it very lightly to give a smooth surface, then roll it out and use it to line the flan tin. Chill the pastry case for at least 15 minutes. Set the oven to Gas Mark 5 or 190°C and place a baking sheet in the oven to heat up.
• Line pastry case with a sheet of baking parchment and fill with baking beans. Bake for 12 minutes, then carefully lift out the parchment paper with the baking beans and return the case to the oven for a further 3-5 minutes, or until light golden. Remove from oven. Reduce oven temperature to Gas Mark 4 or 180°C.
• To make the filling: Beat the eggs, then add sugar, cream and lemon rind and juice, and mix well. Pour mixture into the pastry case, filling it almost to the top.
• Bake the tart in the centre of the oven for 20-30 minutes, or until the edges of the filling have set and it is just slightly wobbly in the centre. Remove from the oven, slide the flan tin on to a wire rack and leave the tart to cool in the tin for about 20-30 minutes. Remove from the tin and leave to cool completely. Chill the tart well, and dust it with icing sugar just before serving.

QUICK LEMON TART RECIPE

Steps:

• Mix together the lemon curd with the cream and the zest of 1 lemon.
• Spoon into the pastry case and refrigerate until ready to serve.
• Sprinkle with the zest of the second lemon just before serving.