Lemon Chocolate Tart
Delight your taste buds with this luxurious Lemon Chocolate Tart, a dessert that perfectly balances citrusy brightness with decadent richness. Featuring a buttery cocoa-infused crust, a silky lemon custard filling, and a luscious layer of dark chocolate ganache, this tart is a show-stopping treat for any occasion. The harmonious blend of zesty lemon juice and intense dark chocolate creates a flavor profile that's both refreshing and indulgent. With simple ingredients like sweetened condensed milk, fresh lemon zest, and heavy cream, this tart is as easy to make as it is impressive to serve. Whether dusted with powdered sugar for a touch of elegance or enjoyed as-is, this dessert promises to be the highlight of your table. Ideal for entertaining or indulging in a slice of culinary bliss, this Lemon Chocolate Tart is truly unforgettable.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 30 grams Cocoa powder
- 50 grams Granulated sugar
- 115 grams Unsalted butter
- 2 large Egg yolks
- 2 tablespoons Cold water
- 400 grams Sweetened condensed milk
- 120 ml Lemon juice
- 1 tablespoon Lemon zest
- 3 large Eggs
- 100 grams Dark chocolate
- 60 ml Heavy cream
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, and granulated sugar.
Cut the unsalted butter into small cubes and add to the flour mixture. Rub the butter into the dry ingredients until it resembles fine breadcrumbs.
Add the egg yolks and cold water to the flour mixture. Mix until the dough comes together into a ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the base with a fork, then chill in the freezer for 10 minutes.
Line the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Set aside to cool.
In a mixing bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and eggs. Whisk until smooth and well combined.
Pour the lemon filling into the cooled tart shell. Bake for 20 minutes, or until the filling is set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 2 hours.
To make the chocolate ganache, finely chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.
Spread the chocolate ganache evenly over the chilled lemon filling. Refrigerate for an additional 30 minutes to set the ganache.
Before serving, optionally dust with powdered sugar for garnish. Slice and enjoy!
Nutrition Facts
Calories |
4062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1385 mg | 462% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 329.2 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1436 mg | 110% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3218 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
