Meyer Lemon and Chocolate Tart
Is there a better way to showcase last of the season Meyer lemons than pair it with delicious dark chocolate? We think not. If the full tart recipe is just too much to handle, try our Deconstructed Meyer Lemon Tart recipe—all the flavor with less of the work!
- 1 – ten inch baked tart shell – any recipe you like works just fine as long as it’s completely baked off.
- 3 ounces bittersweet chocolate, coarsely chopped
- 3 fluid ounces heavy cream
- 4 extra-large eggs
- 3 extra-large egg yolks
- 1 cup plus 1 tablespoon granulated sugar
- 1 cup Meyer lemon juice
- 10 tablespoons cold unsalted butter, cut into small pieces
- A pinch of kosher salt
- 5 fluid ounces heavy cream for serving (more if you really like your whipped cream)
- Make chocolate ganache. Bring cream to a boil in a saucepan over medium heat. Pour cream over chocolate, let sit for about a minute. Stir with a wooden spoon to melt and combine chocolate with cream into a smooth ganache.
- Spoon ganache into the bottom of the baked tart shell and spread into a thin layer. Chill in refrigerator for about 15 minutes to firm up.
- While the crust is chilling, make the curd. Whisk the eggs, egg yolks and sugar together in a heavy-bottomed saucepan.
- Whisk in the lemon juice and zest.
- Cook over medium heat, stirring continuously, alternating between a whisk and a rubber spatula until the lemon curd has thickened and coats the spatula (draw finger along the spatula; if curd does not flow back and fill in the path, it is thick enough).
- Take the curd off the heat and strain it into a bowl.
- Add the butter a little at a time, stirring to incorporate completely. Season with the salt and cool slightly.
- Remove tart shell from refrigerator and gently pour the lemon curd over the ganache layer. Smooth with a rubber spatula and return to the refrigerator. Tart should be chilled for several hours before serving.
- Chill the tart in the refrigerator for several hours.
- Just before serving, whip the cream until it holds soft peaks.
- Cut tart into wedges and serve with dollops of whipped cream.
Adapted from Sunday Suppers at Lucques by Suzanne Goin with Terri Gelber