Chocolate Lemon Tart

Overview

Crispy sweet tart crust, sweet and sour lemon filling, rich chocolate ganache, fresh and creamy lemon curd, four flavors intertwined in your mouth, giving your taste buds an unprecedented experience. The fragrance and acidity of lemon neutralize the greasiness of butter, making you more and more addicted. This dessert is not only beautiful but also delicious. As long as you put a little thought into it and use common ingredients at home, you can make it taste different. I have rarely put so much thought into making a dessert in the past. The saying that slow work leads to careful work is well verified in this dessert. As long as you follow the steps step by step, you can make a very wonderful dessert. (The quantity for 5 small chrysanthemum molds is a bit small, you can double it)

Tags

• baking
• all-purpose flour
• anchor butter
• butter
• cake flour
• egg liquid
• egg yolk
• gelatin
• heiqiao
• soft white sugar
• whipping cream
• whole egg liquid
• lemon juice
• lemon zest
• powdered sugar
• water

Ingredients

Steps

1. 1 Make the sweet tart crust first: dice the butter, sift in the medium flour and powdered sugar, and mix the flour and butter evenly by kneading with your hands.

   

2. 2 Add beaten egg liquid.

   

3. 3 Mix into dough by folding, cover with plastic wrap and let rest for 1 hour.

   

4. 4 Next, make the lemon filling: 1 egg yolk, add 10 grams of sugar and mix well.

   

5. 5 Sift in 10 grams of low flour and mix evenly to obtain an egg yolk batter.

   

6. 6 Boil 85 grams of water and 15 grams of soft sugar, pour into the egg yolk batter in step 5, and stir while adding.

   

7. 7 Return to the pot and cook until thickened, then turn off the heat, add butter, and stir evenly.

   

8. 8 Soak the gelatine sheets in cold water and mix well.

   

9. 9 Add lemon zest and lemon juice, stir well, and the lemon filling is ready.

   

10. 10 Take out the rested dough, roll it out into 0.2 cm thick dough sheets, and divide it into pieces.

    

11. 11 Brush the mold with a thin layer of oil in advance, place the dough piece into the mold, prick the bottom and refrigerate for 15 minutes. Place a heavy object on the tart shell (my method is: spread a layer of oil paper and then put the soybeans), put the middle shelf of the oven at 180 degrees for 10 minutes, remove the heavy object and bake for another 5 minutes. The sweet tart crust is ready.

    

12. 12 After the tart shell has cooled slightly, squeeze in the lemon filling and refrigerate.

    

13. 13 Then make the chocolate ganache: boil 20 grams of whipped cream and add it to the chocolate, mix until the chocolate melts, add 1 gram of butter, and stir evenly. Put it into a piping bag with a round mouth nozzle and wait until the temperature drops before using it.

    

14. 14 Finally, make the lemon cream sauce: 22 grams of lemon juice, 22 grams of whole egg liquid, and 24 grams of white sugar. Mix them all together and stir evenly. Heat over warm water until thick.

    

15. 15 After the temperature drops, add the softened butter, stir with an electric egg beater until it becomes smooth and smooth, and put it into a flat-top piping bag. Lemon cream sauce is ready.

    

16. 16 Remove the lemon tart from the mold, first pipe chocolate ganache in the middle, and then pipe a circle of lemon cream sauce around it.

    

17. 17 Decorate it a little.

    

18. 18 It looks good and tastes good. You should try it too.

    

19. 19 Decorate with sugar beads in the middle.