50
📝 Ingredients (serves 6):
For the shortcrust pastry:
- 🌾 250 g flour
- 🍬 125 g granulated sugar
- 🧈 125 g butter, softened
- 🥚 1 egg
- 🧂 A pinch of salt
For the lemon cream:
- 🍋 4 untreated lemons
- 🥚 3 eggs
- 🍬 150 g granulated sugar
- 🧈 120 g butter
- 🍫 100 g dark chocolate
📋 Directions:
- 🌾 Prepare the Shortcrust Pastry:
- In a mixing bowl, combine the flour, sugar, and a pinch of salt. Make a well in the center and add the softened butter in pieces and the egg.
- Mix with your fingertips until the dough is smooth. Shape it into a ball, cover, and refrigerate for 1 hour.
- 🍋 Make the Lemon Cream:
- Rinse one lemon under hot water, dry it, and finely grate the zest. Juice all the lemons.
- In a saucepan, whisk the eggs with the lemon juice, sugar, and zest. Add the butter in small pieces.
- Cook over very low heat, stirring constantly, until the cream thickens. Let it cool and refrigerate until ready to use.
- 🍪 Bake the Tart Shells:
- Roll out the dough on a floured surface and cut it into six discs to fit the tartlet molds. Prick the bottoms with a fork and line the molds with parchment paper.
- Fill the tartlets with dry beans or pie weights. Preheat the oven to 180°C (350°F) and bake for 10 minutes.
- Remove the weights and parchment paper, then bake for an additional 5 minutes. Allow to cool for 5 minutes, then unmold and transfer to a wire rack.
- 🍋 Assemble the Tartlets:
- Fill the cooled tartlet shells with the chilled lemon cream.
- 🍫 Add the Chocolate Decoration:
- Melt the dark chocolate in a double boiler. Using a fork dipped in the melted chocolate, create marbled patterns over the tartlets.
- ❄️ Chill and Serve:
- Refrigerate until serving. Enjoy this delightful combination of tangy lemon and rich chocolate!
📊 Nutritional Information:
- ⏰ Prep Time: 40 minutes
- 🔥 Cooking Time: 20 minutes
- ⏳ Total Time: 1 hour + chilling time
- 🔥 Kcal: Very high-calorie
- 🍽️ Servings: 6 servings
#LemonChocolateTart #GourmetDesserts #SweetIndulgence #recettesbend #recipesbend
