Chocolate Lemon Tart + Giveaway

All of my favorite flavors are shoved into one delicious dessert treat that doesn’t just look beautiful, it tastes amazing. Even better, it’s a cinch to throw together. I mean it. This was utterly painless. I baked the crust, wrapped her up tightly and then got side-tracked for a day. Maybe two… Made the curd, took the kids to school. Whipped up the ganache and ran to the market. She’s a very forgiving dessert and I salute her for that.

Is there any better way to say goodbye to winter and hello to spring than with a Chocolate Lemon Tart? No really, is there?

All of my favorite flavors are shoved into one delicious dessert treat that doesn’t just look beautiful, it tastes amazing. Even better, it’s a cinch to throw together. I mean it. This was utterly painless. I baked the crust, wrapped her up tightly and then got side-tracked for a day. Maybe two… Made the curd, took the kids to school. Whipped up the ganache and ran to the market. She’s a very forgiving dessert and I salute her for that.

The chocolate in this lemon tart is all soft and glossy; the lemon curd perfectly balanced. I love when lemon curd isn’t too cooked, so that it looks like it has the appearance of being on the urge of heaving over, but never quite tumbles. And don’t even get me started on the curd. The flavor holds the line between too sweet and too tart perfectly. It’s neither too far in either direction. Bless her. The crust is flakey and crispy and the perfect vehicle to carry all of these delicious flavors into your mouth. Repeatedly.

Spring cookbook season is going strong. And I’m here for it. Obviously. So many amazing cookbooks coming out and this one is NO EXCEPTION.

This week we have the third addition of the Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart

Makes 1 (9-inch) tart

INGREDIENTS

For the Crust
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt (I used sea salt)
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) ice water*

*I need two additional tablespoons of water; if your ambient climate is dry, you may as well. Start with the minimum and then only add additional if needed.

For the Ganache

  • 6 ounces (175 grams) 45% cacao milk chocolate, chopped*
  • 3 tablespoons (45 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
*I used dark chocolate (because it’s what I had on hand). Use your preference or what’s available!
 

For the Lemon Curd

  • 1 cup (200 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • ⅔ cup (150 grams) unsalted butter, softened and cubed
  • ¼ cup (12 grams) lemon zest
  • ½ cup (120 grams) fresh lemon juice
 
INSTRUCTIONS
 
For the Crust
  1. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg yolk and 2 tablespoons (30 grams) ice water, pulsing until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 350°F (180°C).
  3. On a lightly floured surface, roll Tart Dough into a 12-inch circle. Transfer to a 9-inch round tart pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottom of tart shell. Freeze for 15 minutes. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights (or uncooked rice or dried beans).
  4. Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
For the Ganache 
  1. Place chocolate in a medium heatproof bowl.
  2. In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. 
  3. Pour two-thirds of Chocolate Ganache into prepared crust, and spread to edges. Freeze for 45 minutes. Set aside the remainder of the ganache to splash all over the tart.
For the Curd
  1. In the top of a double boiler, whisk together sugar, eggs, butter, and lemon zest and juice. Cook over simmering water, stirring constantly, until thickened, about 10 minutes. If your temperature is on the lower side, this will take longer. Strain mixture (don’t skip), discarding solids. Cover and refrigerate for 30 minutes.
  2. Pour lemon curd over Chocolate Ganache in pan. Refrigerate until set, about 2 hours. Just before serving, drizzle with remaining Chocolate Ganache. (See my note above in the ‘Before We Get Started’ section on how to soften up the ganache again.)

Reprinted with permission from Bake From Scratch (Vol 3) by Brian Hart Hoffman, 83 Press 2019. Congrats Brian on another beautiful book!!! 

On My Mind

  • The winner from the The Simple Cake giveaway has been notified. I love spring cookbook season so brace yourself, we have TWO more cookbook giveaways coming up. Keep your eyes peeled for Family by Hetty McKinnon and  Icing on the Cake by Tessa Huff. Good luck to you all! 
  • Cannot get on board with the video game ‘Rape Day’ that’s available on Squarespace. Sign this petition to get it removed.
  • And while we’re at it, read this article on girls wearing leggings. 
  • And this: Why Does Disney Hate Mothers?
  • And speaking of cookbooks (how was that for a segue?), have I told you about one of my latest obsessions for savory eats (dinners)? I’m LOVING Vietnamese Food Any Day by Andrea Nguyen. Nothing is overly fussy, it all feels relatively healthy and it’s just quick, fresh and delicious. We’ve already made the lettuce wraps more times than I can count.
  • Save Me The Plums is coming out this week from Ruth Reichl and I’m on the edge of my seat. I love her.

Sending you heaps of love + light + joy! 
Rebecca xoxo

Chocolate Lemon Tart + Giveaway

All of my favorite flavors are shoved into one delicious dessert treat that doesn’t just look beautiful, it tastes amazing. Even better, it’s a cinch to throw together. I mean it. This was utterly painless. I baked the crust, wrapped her up tightly and then got side-tracked for a day. Maybe two… Made the curd, took the kids to school. Whipped up the ganache and ran to the market. She’s a very forgiving dessert and I salute her for that.
5 from 11 votes
Print Save Rate
Course: Dessert

Ingredients

  • 1⅓ cups 167 grams all-purpose flour
  • cup 40 grams confectioners’ sugar
  • ¾ teaspoon 2.25 grams kosher salt (I used sea salt)
  • ½ cup 113 grams cold unsalted butter, cubed
  • 1 large egg yolk 19 grams
  • 2 tablespoons 30 grams ice water
  • 6 ounces 175 grams 45% cacao milk chocolate, chopped
  • 3 tablespoons 45 grams heavy whipping cream
  • 3 tablespoons 42 grams unsalted butter
  • 1 cup 200 grams granulated sugar
  • 4 large eggs 200 grams, room temperature
  • cup 150 grams unsalted butter, softened and cubed
  • ¼ cup 12 grams lemon zest
  • ½ cup 120 grams fresh lemon juice

Instructions

  • For the Crust. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg yolk and 2 tablespoons (30 grams) ice water, pulsing until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F (180°C).
  • On a lightly floured surface, roll Tart Dough into a 12-inch circle. Transfer to a 9-inch round tart pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottom of tart shell. Freeze for 15 minutes. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights (or uncooked rice or dried beans).
  • Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
  • For the Ganache. Place chocolate in a medium heatproof bowl.In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Pour two-thirds of Chocolate Ganache into prepared crust, and spread to edges. Freeze for 45 minutes.
  • Set aside the remainder of the ganache to splash all over the tart.
  • For the Curd. In the top of a double boiler, whisk together sugar, eggs, butter, and lemon zest and juice. Cook over simmering water, stirring constantly, until thickened, about 10 minutes. If your temperature is on the lower side, this will take longer. Strain mixture (don't skip), discarding solids. Cover and refrigerate for 30 minutes.
  • Pour lemon curd over Chocolate Ganache in pan. Refrigerate until set, about 2 hours. Just before serving, drizzle with remaining Chocolate Ganache. (See my note above in the 'Before We Get Started' section on how to soften up the ganache again.)
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

 

 

74 Comments

  • Zinaida March 1, 2021 at 1:04 PM

    5 stars
    I just made this, I may have thickened the curd too much because when transferred into the tart it isn’t liquid enough to level itself out. So idk if I’m going to bother with the finishing splashes of ganache because it doesn’t have a smooth surface for them to decorate.

    Reply
    • Rebecca Firth March 1, 2021 at 2:03 PM

      Hi Zinaida! The ganache is a nice contrast in flavors, but the tart is equally delicious without. I hope you like it!! xox

      Reply
      • Zinaida March 5, 2021 at 8:05 PM

        I still added the ganache. One of the best tarts I’ve ever made, but I used key limes instead of lemons. Thanks for this great recipe <3

        Reply
        • Rebecca Firth March 5, 2021 at 8:05 PM

          I’m so happy you liked it! I bet the key limes were delicious!! xox

          Reply
  • Lisa August 12, 2020 at 11:28 PM

    5 stars
    Okay! So made this lemon chocolate tart and served it to my guests at my dinner party last night with a dollop of whipped cream on the side and it was a hit! I made it because one of my friend’s is lactose intolerant, and I asked her what her favourite things to eat for dessert, she mentioned lemon or chocolate, so I thought why not combine them and googled recipes and yours came up with a high review. I didn’t see anyone comment that they actually made it, so I thought I would let you know that I did. I am not a good crust maker, so likely over blended the crust, because after putting it in the fridge for 30mins, I had trouble rolling it into a 12inch circle, so I just pressed it into my 8” cake pan! And still had success with the baking instructions you provided. After assembling it all (I didn’t have time to make the ganache the day of my party), I put the tart in the fridge overnight, when I took it out, I noticed the lemon curd set, but still pretty soft, but my ganache & crust were super hard as I was taste testing it! I got pretty worried that after so much work, I likely would not be able to serve it!!! But luckily I took the tart out early and let it sit in a covered glass cake stand at room temperature, not only did the ganache soften up, but so did the crust!!! I had zip locked the left over ganache and softened it up in the double boiler (I left the ganache in the bag as it would have been too hard to take out) and decorated the tart! Thank-you for the recipe! And sorry for posting a long comment!

    Reply
  • Rebecca Firth April 3, 2019 at 4:17 AM

    Giveaway closed!!! xoxo

    Reply
  • Nat April 3, 2019 at 2:32 AM

    I’m already ready for stone fruit season! A peach or plum galette.

    Reply
    • Ashley Lambert April 3, 2019 at 2:46 AM

      I would love to eat a carrot pineapple cake with cream cheese pecan frosting! Just in time for Easter and my Birthday. Yum

      Reply
  • Margot April 2, 2019 at 2:57 AM

    I always want to eat cake. But I saw a recipe for a crustless blueberry pie and I really want to eat that.

    Reply
  • Caroline April 1, 2019 at 8:58 PM

    This looks amazing! My husband loves lemon, so he’ll love it. The sweet treat I’m craving right now is a chocolate eclair!

    Reply
  • Anne April 1, 2019 at 5:31 PM

    Omg THIS is exactly what I want to eat right now. Citrusy lemon & chocolate! This seriously looks amazing!

    Reply
  • Karen Wade April 1, 2019 at 3:19 PM

    5 stars
    I’m loving this lemon tart!

    Reply
  • Audra Murphy April 1, 2019 at 2:11 PM

    Love anything lemon/citrus-y with fresh fruit for spring. Or I’m always a chocolate girl. Maybe all 3 :)

    Reply
  • Mary Ann Kadow April 1, 2019 at 1:56 PM

    I wish this chocolate lemon tart would miraculously appear before me right NOW! . . .but you solved my Easter dessert dilemma- chocolate or fruit, BOTH in this dessert!

    Reply
  • Fatimah April 1, 2019 at 11:46 AM

    Here I am, not even 8am and all I can think about is devouring a pan of brownies RN!! They always seem to hit the spot with a cold glass of milk!

    p.s This tart looks and sounds amazing!!

    Reply
  • Megan April 1, 2019 at 12:29 AM

    The chocolate and orange cookies from your cookbook – they are so good!

    Reply
  • Kimberly C April 1, 2019 at 12:01 AM

    This tart sounds amazing!! I think I would make this right now if I could. I’d love to try it with a different citrus curd though!

    Reply
  • Anita Sargent March 31, 2019 at 10:36 PM

    I was all set to pick my chocolate walnut tart. Then I saw the words shortbread! Now I want pecan shortbread cookies with chocolate glaze. Can’t wait to make the chocolate lemon tart. My book club will love it!

    Reply
  • Veronica March 31, 2019 at 10:04 PM

    A classic chocolate chip cookie

    Reply
  • Katie Walla March 31, 2019 at 9:45 PM

    Pavlova!

    Reply
  • Hope Hill March 31, 2019 at 7:53 PM

    Reading the recipe I am now craving a chocolate tart! Will definitely try to make this recipe soon. Thanks.

    Reply
  • Tyra March 31, 2019 at 7:48 PM

    As simple as it sounds, I want a freshly baked chocolate chip cookie right now!

    Reply
  • Annette March 31, 2019 at 7:25 PM

    5 stars
    Creme brulee! It’s always a good time for that.

    Reply
  • Laura Sharp March 31, 2019 at 6:56 PM

    Well I was craving your brown butter chocolate chip cookies, but man, I think I’m craving something else now! That looks incredible!!

    Reply
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