Chocolate Lemon Tart Recipe

245 g

6

2

160 ml

160 ml

For the pastry

180 g

30 ml

25 g

2.5 ml

115 g

15 ml

Castor sugar

Eggs

Lemons, grated rind

Fresh lemon juice

Whipping cream

Chocolate curls, to decorate

Plain flour

Cocoa powder

Icing sugar

Salt

Butter or margarine

Water

• Grease a 25cm tart tin. For the pastry, sift the flour, cocoa powder, icing sugar and salt into a bowl. Set aside.
• Melt the butter and water over a low heat. Pour over the flour mixture and stir until the dough is smooth.
• Press the dough evenly over the base and side of the tart tin. Chill while preparing the filling.
• Preheat a baking sheet in the oven at 190^oC/375^oF/Gas 5. Whisk the sugar and eggs until the sugar is dissolved. Add the lemon rind and juice and mix well. Add the cream.
• Pour the filling into the pastry case and bake on the hot baking sheet until the filling is set, 20-25 minutes. Cool on a wire rack, then decorate with chocolate curls.