Sweet Tart Crust:
Anchor Butter: 30g; Powdered Sugar: 18g; Egg: 15g; All-Purpose Flour: 55g.
Chocolate Ganache:
Dark Chocolate: 25g; Heavy Cream: 20g; Anchor Butter: 1g.
Lemon Filling:
Water: 85g; Egg Yolk: 1; Caster Sugar: 25g; Cake Flour: 10g; Lemon Juice: 20g; Lemon Zest: 1/2; Gelatin: 1g; Butter: 8g.
Lemon Cream Sauce:
Anchor Butter: 35g; Lemon Juice: 20g; Whole Egg: 22g; Caster Sugar: 24g.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Making Chocolate Lemon Tart
Start by making the sweet tart crust: Dice the butter, sift in the flour and powdered sugar, and mix the flour and butter evenly by hand.
Add beaten egg.
Fold to form a dough, cover with plastic wrap, and let it rest for 1 hour.
Next, make the lemon filling: Mix 1 egg yolk with 10g sugar until smooth.
Sift in 10g cake flour, fold until well combined to get the egg yolk batter.
Boil 85g water with 15g caster sugar, pour into the egg yolk batter from step 5 while stirring.
Cook until thickened, then turn off the heat, add butter, and stir until well combined.
Add softened gelatin soaked in cold water, stir until well combined.
Add lemon zest and lemon juice, stir until well combined, and the lemon filling is ready.
Take out the rested dough, roll it out to 0.2cm thick, and cut into pieces.
Brush a thin layer of oil in the mold, place the dough pieces in the mold, poke holes in the bottom, and chill for 15 minutes. Place weights on the crust (my method is to lay parchment paper and then put dried beans), bake in the middle of the oven at 180 degrees for 10 minutes, remove weights and bake for another 5 minutes. The tart crust is ready.
After the crust cools slightly, pipe in the lemon filling and refrigerate.
Then make the chocolate ganache: Boil 20g heavy cream and pour over the chocolate, mix until chocolate melts, add 1g butter, and stir until well combined. Transfer to a piping bag with a round tip after the temperature drops.
Lastly, make the lemon cream sauce: Combine 22g lemon juice, 22g whole egg, and 24g caster sugar, mix well, heat over a double boiler until thickened.
After the temperature drops, add softened butter, mix with an electric mixer until smooth and creamy, transfer to a plain piping bag. The lemon cream sauce is ready.
Remove the lemon tart from the mold, pipe chocolate ganache in the center, then pipe a circle of lemon cream sauce around the edge.
Decorate slightly.
Looks good and tastes delicious, give it a try.
Sprinkle sugar pearls in the center.
