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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The original recipe didn’t call for lemon zest or juice. But I wanted to creat a little bit. The taste was really good and so delicate!! Ingredients:
crust |
1 cup flour |
1/3 cup sugar |
1/4 cup unsweetened cocoa |
1/2 cup cold butter or margarine |
2 tablespoons cold water |
preheat oven to 350f |
in a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly. gradually add water, tossing with a fork until dough forms a ball. chill for 30 minutes. roll the dough and pat into a 24cm tart pan. bake blind for 25-30 minutes. cool while you make the filling. |
filling |
1 1/4 cups heavy cream |
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped |
2 large eggs |
1 teaspoon pure vanilla extract |
1/4 teaspoon salt |
2 tsp lemon zest |
1 tsp lemon juice |
for glaze |
2 tablespoon heavy cream |
1 3/4 ounces bittersweet chocolate, finely chopped |
1 teaspoon light corn syrup |
1 tablespoon warm water |
Directions:
1. Make filling:
2. Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, salt, lemon zest and juice in another bowl, and then stir into melted chocolate.
3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
4. Make glaze:
5. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
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