Lemon tart with chocolate pie crust is a stunning dessert that combines the brightness of lemon filling with the rich decadence of chocolate. Perfect for special occasions or a luxurious treat, this dessert balances sweet, zesty, and creamy flavors with a crispy chocolate crust. Let’s create this elegant masterpiece from scratch!
Preparation time ⏰:
Total Time: 3 hour 20 minutes
Number of Portions 🍽:
Serves 8
Ingredients:
For the Chocolate Pie Crust:
- 1 1/4 cups (155g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/3 cup (75g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons cold water
For the Lemon tart Filling:
- 4 large egg yolks
- 1/2 cup (120ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) heavy cream
For the lemon tart toppings:
- fresh fruits: raspberries, blueberries, red currant
- lemon slices
- mint leaves
Nutritional Information (per serving):
Calories: 300 kcal
Protein: 3g
Fat: 22g
Carbohydrates: 26g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Chocolate Pie Crust:
- In a bowl, mix flour, cocoa powder, and sugar. Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Roll out the dough and press it into a tart tray size is 9-inch (23 cm). Trim the edges and prick the base with a fork. Chill for another 15 minutes.
- Preheat the oven to 350°F (175°C). Blind bake the crust by lining it with parchment paper and adding pie weights or beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes. Let cool completely.
Make the Lemon Tart Filling:
- In a saucepan, whisk together egg yolks, lemon juice, lemon zest, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the heavy cream. Strain the filling through a sieve for a smooth texture.
- Pour the lemon filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 2 hours to set.
Decorate lemon tart:
- Decorate ready lemon tart with fresh fruits, lemon and mint leaves and serve.
Serving Tip 💡:
Slice and serve the lemon tart chilled or at room temperature. Pair it with a scoop of vanilla ice cream or a drizzle of melted chocolate for an extra indulgent treat.
