Wednesday, August 31, 2016

Double Dark Chocolate Lemon Tart

I'm finally here. My brain is in it.

I can do Wednesday. The morning routine has beaten me up and down for two days so I'm broken in again. Thursday will be cool and Friday's are a breeze.

I made a tart to welcome the weekend. I'm thinking forward and being proactive.

This week I need a big chocolate hit. Summer is not over so I wanted something that can be served chilled - it's still pushing 30 degrees C everyday in these parts and I'm not complaining.

Something bright and tangy to keep things refreshing means lemon is in store. I went for a tangy lemon curd made creamy with milky white chocolate.

Since the filling is pre-cooked, we need to fully bake the pastry shell first. Baking chocolate pastry is tricky because it is already brown so how do we know when it is cooked through and getting crispy without that golden hue cue?

You look for a matte appearance. It should feel dry to the touch and will still be a bit soft. If it is hard when still hot in the oven, then it is over-baked and it will shatter into pieces when you try to slice through it.

Another tip: chocolate pastry tends to be more frail since cocoa powder replaces a portion of the wheat flour. To make sure it doesn't crumble apart on you, be a little more aggressive with your butter incorporation - it should be evenly distributed rather than having solid bits of fat as you would normally strive for in regular sweet pastry. A great technique is called "fraisage" where you use the palm of your hand to smear the shaggy dough against your work surface to incorporate the butter. You only need to do this 3 or 4 times and then gather the dough together in a ball to rest in the fridge as usual.

Chocolate and lemon may seem like strange combo but it really works with good quality bitter chocolate. Natural cocoa and bittersweet chocolate have a sourness and fruitiness to them that really complements citrus flavours.

I prefer it way over chocolate and orange.

I hope you feel inspired and eager enough to make this and say "Hello!" to Friday a little sooner.

Double Dark Chocolate Lemon Tart
Makes one 9 or 10-inch tart

For the crust:
1 cup plus 2 tbsp (160g) all-purpose flour, plus more for rolling
¼ cup (25g) cocoa powder
1/3 cup (40g) icing sugar
¼ tsp salt
7 tbsp (100g) unsalted butter, room temperature
1 large egg, well beaten

For the lemon filling:
½ cup granulated sugar
Zest of one lemon
2 large eggs
2 large egg yolks
pinch of salt
1/3 cup freshly squeezed lemon juice
2 tbsp unsalted butter
3 oz (100g) white chocolate, chopped

For the chocolate layer:
4 oz (113g) dark chocolate (60% cocoa), finely chopped
1/3 cup (80ml) 35% whipping cream

To make the tart dough, combine flour, cocoa, icing sugar and salt in a large bowl or in the bowl of a food processor. Add cold cubed butter and pulse or rub in until the mixture resembles bread crumbs. Add beaten egg and pulse until it forms clumps. Bring the dough together to form a ball, flatten into a disk, wrap in plastic wrap and chill until firm, at least 1 hour.

Preheat oven to 375 degrees F. Between two sheets of lightly floured parchment paper, roll the tart dough to just over 1/8-inch thickness. Gently transfer dough to a 9 or 10-inch round tart pan with removable bottom. Press the dough into the tart pan, trimming away any excess dough. Chill the tart shell in the refrigerator for 20 minutes.

Dock the pastry liberally with a fork and bake for about 15-18 minutes or until the pastry looks dry and set. Transfer pan to a wire rack to cool completely.

To make the filling, whisk together sugar, lemon zest, eggs and yolks in a heatproof bowl until smooth. Whisk in salt and lemon juice and place the bowl over a pot with ½-inch of simmering water.  Whisk over the heat for 2 minutes. Switch to a silicone spatula and stir constantly until very thick, like the consistency of pudding.  This takes another 5-10 minutes. Remove lemon curd from heat and pass through a fine mesh strainer into a medium bowl. Immediately stir in butter and white chocolate until completely melted and smooth. Transfer curd to a small jar or airtight container and refrigerate until thoroughly chilled.  Once chilled, spread into baked pastry shell and chill again for 30 minutes.

To make the chocolate topping, heat cream in a small saucepan until just simmering. Add chopped chocolate and let stand off the heat for a minute before stirring until glossy and smooth. Immediately pour over lemon filling and spread evenly. Chill until set and serve chilled.
Pin It


Post a Comment