Must make lemon tart
About two weeks ago, I went to a wonderful Italian restaurant in Adelaide, called Chianti, for my partner’s mother’s birthday. For dessert, my partner and I decided it would be a good idea to share a dessert considering we had eaten a copious amount of food. We agreed upon a lemon tart that had a chocolate base and it was so fabulously delicious that I thought to myself “I must make this tart!”. So, here’s the deal, I know what the tart tastes like but I have no idea what ingredients are in it. This means that I’ll be winging it and hoping for the best that the tart I make is similar to the one I ate. This tart should be able to serve 8-10 people. For those playing at home, this is what the tart looked like in the restaurant.
Must make lemon tart
200g Arnott’s Choc Ripple biscuits (or any type of plain chocolate biscuit)
80g unsalted butter (Western Star Chef’s Choice Unsalted butter)
50g dark chocolate (Plaistowe Premium Dark Cooking Chocolate)
3 whole eggs
1 egg yolk
½ cup caster sugar
2/3 cup lemon juice (roughly 3 lemons)
Finely grated zest of 1 lemon
100g unsalted butter, chopped
Grease a 24cm round flan pan with a loose base.
Place biscuits into a food processor and process the biscuits to a fine crumb. If you are like me and you don’t have a food processor to whiz the biscuits, you can put the biscuits into a zip lock bag and bash them using a rolling pin, or my implement of choice, a meat mallet.
Place the butter and the dark chocolate into a heat proof bowl over a pan of simmering water, ensuring that the base of the bowl doesn’t touch the water, and stir until melted. Remove from the heat and stir into the biscuit crumbs. Press the biscuit mixture into the base and sides of the flan pan and chuck in the fridge to chill for about an hour.
To make the lemon curd, whisk the eggs and egg yolk with the caster sugar in a heat proof bowl until it is well combined. Add the lemon zest and lemon juice, whisking constantly until combined. Put the bowl over a pan of simmering water, once again ensuring that the base of the bowl doesn’t touch the water. Cook this mixture whilst stirring constantly with a wooden spoon for about 20 minutes or until it thickens to a custard-like consistency. It’s very important that you do not allow the mixture to boil as this will scramble the eggs and you’ll end up with a lemony omelette! Remove from the heat and stir in the chopped butter.
Pour the lemon curd into the chilled tart base. Cover the tart with cling wrap and pop it back into the fridge to set overnight.
When you are ready to serve the tart, I highly recommend that you warm up the sides of the flan pan before trying to push the tart out, because the tart will end up breaking apart if it’s too cold. Also, warm up your knife by running it under warm water before slicing the tart – this will makes things so much easier.
So, you must be thinking, “does the tart taste like the one from the restaurant?”. I think it is quite close. The filling of the restaurant tart was a little sweeter, but I like a little more tartness if the base is going to be quite sweet. Also, I might make this again using a chocolate pastry base to see how the base affects the overall taste and texture of the tart. All in all, I’m very happy with the result!
Note: I have based the lemon curd on a recipe I found online. Click here if you would like to see the original recipe.