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 reviews
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

  • Annie March 31, 2019 at 6:47 PM

    I’m craving cinnamon rolls right now!

    Reply
  • N. Andino March 31, 2019 at 6:38 PM

    5 stars
    If I wasn’t at the beach enjoying our warm weather in California , I’ll be in the kitchen making this lemon tart with the aroma filling up very space in my apartment , yum!

    Reply
  • Rob March 31, 2019 at 6:05 PM

    Coconut cream pie sounds really good right now!

    Reply
  • Patricia A Foley March 31, 2019 at 6:04 PM

    At this moment I want the pastry cream filled cronut from Small Victory in Vancouver, BC. So good!

    Reply
  • Caity March 31, 2019 at 5:04 PM

    This looks amazing!! I’m currently craving a rich chocolatey chocolate cake!

    Reply
  • Casey March 31, 2019 at 4:34 PM

    5 stars
    Peach cobbler. Can it please be peach season already???

    Reply
  • Anya Vdovets March 31, 2019 at 4:09 PM

    This lemon tart is what I want!!! Absolutely delicious pictures!

    Reply
  • Haejin March 31, 2019 at 4:02 PM

    Baklava! Been thinking about it all week!

    Reply
  • Adam March 31, 2019 at 3:59 PM

    Do your yeasted overnight waffles count? I can’t stop making them. With my sourdough starter and 12 hours at room temperature, they taste like someone poured sour cherry juice all over them. So good!

    Reply
  • Kathy Oaks March 31, 2019 at 3:37 PM

    I’ve had a couple of things on my mind for the past few weeks, either a tart lemon bar with a vanilla frosting, or a brownie with a peppermint filling and chocolate ganache topping.

    Reply
  • Sarah-Jayne March 31, 2019 at 3:25 PM

    I can get behind any dessert with a yummy lemon curd, but what I really want is some pumpkin bread. I know it’s now spring, but I can’t let my pumpkin go! :)

    Reply
    • Rebecca Firth March 31, 2019 at 3:29 PM

      Pumpkin anything is perfect any time of year in my option!! (see pumpkin cupcakes with chai frosting post from several weeks back ;) xoxo

      Reply
  • Ashley March 31, 2019 at 3:23 PM

    I would love a warm cinnamon roll with cream cheese frosting right about now!

    Reply
  • Anne Weber-Falk March 31, 2019 at 2:59 PM

    I’ve had a lemon pound cake with a tart lemon glaze on my mind for over a week now. Ugh! My mouth is watering for a taste right now.

    Reply
  • Eleanor March 31, 2019 at 1:49 PM

    I have your oatmeal cookies with the glaze on my mind. Bought oatmeal last weekend and still have not baked them

    Reply
  • Jacqueline March 31, 2019 at 11:45 AM

    I’ve been craving all the citrus, and lemon meringue pie bars were at the top of my list. I made them this weekend so I can have them right now and did!! My family devours any lemon dessert so this tart is clearly my next bake.

    Reply
  • Janet March 31, 2019 at 11:09 AM

    That lemon tart looks absolutely delicious, but tops on my list is the chocolate hazelnut brownie. Both will have to wait, as I’m touring China right now. Today I went to a bakery as I’m having sugar withdrawal, bought a piece of chocolate cake. It was awful!

    Reply
    • Rebecca Firth March 31, 2019 at 2:45 PM

      Sweets in China are definitely less sweet, I’ve found — which is probably why I baked so much when I lived there!! xo

      Reply
  • Mary Ann Crimmins March 31, 2019 at 10:33 AM

    Ghirardelli Ultimate Chocolate Chocolate Chip Cookies. Try the recipe.

    Reply
  • Veronica Carr March 31, 2019 at 10:26 AM

    5 stars
    I want this!!! Crap I need lemons…. Sunday morning grocery trip coming right up!

    Reply
  • Cassie March 31, 2019 at 10:05 AM

    I would love a fudgy brownie!

    Reply
  • Jennie March 31, 2019 at 9:39 AM

    That chocolate lemon tart looks great!

    Reply
  • Carolyn Hester March 31, 2019 at 9:10 AM

    I’m craving the brown butter chocolate chip cookies from your book this very second! Might need to whip some up when I get home ;). Thanks so much for the giveaway!

    Reply
  • CLAUDIA DAVIS March 31, 2019 at 8:53 AM

    I like e tiramisu but wouldn’t even mind a slice of ‘plain’ old chocolate silk pie. Yum.

    Reply
  • Melissa T. March 31, 2019 at 8:34 AM

    I am craving lemon whoopie pies!! Or lemon rosemary shortbread!

    Reply
  • Anne Wallave March 31, 2019 at 7:57 AM

    Lordy, lordy, that tart looks lemon luscious! Love Baked From Scratch.

    Ok I just made lemon curd so I think I want to merrily skip in this direction and make Blueberry Mars alone Babka with Lemon Curd Glaze!

    Thanks for yet another chance this week to win a cookbook. And now I am going to go read up about Ruth Reichel’s upcoming book. Appreciate the heads up!

    Cheers,
    ANNE

    Reply
    • Anne Wallace March 31, 2019 at 8:04 AM

      Ha, ha, Google gods and their spelling. That was Blueberry Marscapone Babka with Lemon Curd Glaze.

      Reply
      • Rebecca Firth March 31, 2019 at 2:46 PM

        I think a Blueberry Mars sounds good too! ;)

        So excited for her book to arrive!!! xo

        Reply
  • Kate L. March 31, 2019 at 5:15 AM

    5 stars
    This tart does look amazing…but I had passion fruit and coconut dacquoise baked alaska at a restaurant for dessert on my anniversary that I can’t stop thinking about!!!

    Reply
  • Stephanie Tran March 31, 2019 at 3:09 AM

    I had been craving a slice of really decadent cheesecake all week long but the moment I laid eyes on these photos, that all changed. THIS tart is exactly what I want. I’m currently counting down the hours until the grocery store opens its doors tomorrow so I can spring there to buy all these ingredients to bake this ASAP!

    Thank you for sharing this amazing recipe and for the opportunity to win the cookbook <3

    Reply
    • Jeanne K March 31, 2019 at 6:32 AM

      I’m having a serious craving for a homemade cinnamon roll, but this lemon tart looks fantastic!

      Reply
  • Heidi Reininger March 31, 2019 at 3:05 AM

    I would love a plate of lemon-basil curd cookies with a cup of tea. Or maybe a big bowl of the curd and a spoon.

    Reply
  • Kim March 31, 2019 at 2:53 AM

    Although this tart would certainly do the trick, the seeet treat I’d really get up and dance over would be a peanut butter done from the old Sunburst market and cafe on lower State Street in Santa Barbara. I’ve often wished someone would pass along their recipe!

    Reply
    • Kim March 31, 2019 at 2:55 AM

      Gosh, correct seeet to sweet and done to dome, please. My trigger finger is jumpy!!

      Reply
  • JJ Wong March 31, 2019 at 2:49 AM

    I too want to try and bake milk bread. I’ve been baking cookies and cakes and want to move on to breads!

    Reply
    • Rebecca Firth March 31, 2019 at 2:47 PM

      ME TOO!!!! It’s all I can think about and as soon as I finish up a project, I’m onto milk bread! xx

      Reply
  • Kate Landowne March 31, 2019 at 2:36 AM

    5 stars
    This tart does look amazing…but I had passion fruit and coconut dacquoise baked alaska at a restaurant for dessert on my anniversary that I can’t stop thinking about!!!

    Reply
  • Jamie Wollman March 31, 2019 at 2:27 AM

    5 stars
    OMG! Triple chocolate brownie RIGHT NOW! And it’s my birthday, so I get to choose❤

    Reply
  • Marjorie Sener March 31, 2019 at 2:26 AM

    5 stars
    The sweet treat I want to eat RIGHT NOW is the Chocolate Lemon Tart, naturally – just like everybody else!

    Reply
  • Celeste Lamosse March 31, 2019 at 2:14 AM

    THIS! I want to eat THIS lemon chocolate tart right now! But I can’t because its late at night and I have to run to the store for some of the ingredients. But I am making this lusciousness tomorrow!

    Reply
    • Rebecca Firth March 31, 2019 at 2:18 AM

      You should!!! We devoured this — it’s too yummy!! xoxo

      Reply
  • Bridget March 31, 2019 at 2:09 AM

    uh, THIS TREAT. please and thank you! looks so yummy!

    Reply
  • Maddie March 31, 2019 at 1:52 AM

    If I was going to make anything I would make this tart right now! It looks amazing. I hope I win this giveaway!!!!

    Reply
    • Rebecca Firth March 31, 2019 at 1:55 AM

      Good luck to you! I hope you do make this tart — it’s fab!! xo

      Reply
1 2

Leave a Comment

Recipe Rating