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Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart is a hybrid dessert of citrusy lemon wrapped in a crisp cocoa crust. Here we’ve added a bit more sweetness to the lemon to offset the acidity of the crust.

The tart is a twist on the Classic French Lemon Tart. It is baked in the oven, unlike a Lemon Meringue Tart, where the curd is mixed on the stovetop.

You’ll need one recipe Chocolate Tart Dough rolled into a 9-inch tart shell. It will need to be only partially baked and cooled before you move on to making the lemon filling.

French Lemon Tarts require delicate baking, so the top does nor split open. But, even it does, that’s okay! Just decorate your tart with any fruit you like. No one will notice, and it will still taste divine!

The Chocolate Tart Dough crust holds up extremely well when using PeetzS.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. So, don’t be afraid to assemble your creation ahead of time.

Chocolate Crsuted Lemon Tart

Chocolate Crusted Lemon Tart

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Servings 1 9-inch Tart

Ingredients
  

  • 3 lemons juiced
  • 2 teaspoons lemon zest
  • 3 eggs large
  • 3/4 cup sugar
  • 3 tablespoons butter (optional) unsalted
  • 1 9-inch tart made from Chocolate Tart Dough, partially baked, and cooled
  • fresh fuit any kind you like, to decorate

Instructions
 

  • Preheat the oven to 325 F.
  • Fill one-third of a medium sized pot with water.
  • Bring the water to a simmer.
  • In a medium bowl add in the zest and juice.
  • Next, whisk in the eggs.
  • Add the sugar and butter (if using)
  • Place the bowl on top of the simmering water.
  • Whisk until the sugar and butter are melted and the mixture is smooth.
  • Remove from the heat, strain out and allow to cool.
  • Place the lemon filling inside the ChocolateTart.
  • Bake in the oven for about 8 to 10 minutes.
  • Cool the tart completely.
  • Garnish with fresh fruit.
Tried this recipe?Let us know how it was!

Tips for Making Chocolate Crusted Lemon Tart

Place the lemon tart on a baking sheet, before placing in the oven. This will ensure there will not be any spills in the oven!

Bake just until done! Give the pan a bit of a shake to check for doneness. The centre should wobble just a bit. It will firm up once it is removed from the oven and cools down.

Remove tart shell from the baking sheet, before placing it on a baking rack. This will help the tart cool down easier.

Which beverages can I serve with this dessert?

Great question! For a hot beverage try a variety of teas. We are partial to Lady Grey.

Why do we like this tea? 

Lady Grey is a variation of Earl Grey tea which is a trademark of the Twining Tea company.  While Earl Grey is a black tea flavoured with bergamot, an essential oil, it also contains the addition of both lemon and orange peel! So, it is rather perfect with this dessert.

What? No mention of wine?

Of course, we have a wine selection as well. And it is Canadian!

wine

Try Henry of Pelham Special Select Late Harvest Vidal VQA. 

This wine has a beautiful amber colour with the sweet fragrance of Niagara peaches and a note of citrusy lemons.

Chocolate Crusted Lemon Tart

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Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake comes to Peetz, via Ottawa-based Pastry Chef Elina Olefirenko, and her freelance company Elina Patisserie. Elina creates delectable desserts for clients from small bakeries to restaurants and even hotels.

This cake, made with Peetz S.M.A.R.T Blend is light and fluffy. Based on olive oil cakes made in Italy, Spain and Greece, the olive oil makes it very moist.

We love the addition of lemon for a sublime citrus taste

Be sure to read the Pastry Chef tips below on how to successfully bake this cake

Olive Oil Cake

Lemon Olive Oil Cake

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Ingredients
  

  • 3/4 cup mild olive oil, plus extra for the pan             
  • 5 eggs separated
  • 3/4 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 3 teaspoons lemon zest chopped fine
  • 1 cup S.M.A.R.T Blend

Instructions
 

  • Preheat oven to 350 F.
  • Line the bottom of a 9-inch cake pan with parchment paper.
  • Brush the sides of the pan with a bit of olive oil.
  • In a large bowl, whip egg yolks and ½ cup of sugar.
  • Continue to whip, until pale yellow and doubled in volume.
  • In a separate bowl, whisk together, olive oil, lemon juice and zest.
  • Add whipped yolks and gently mix with rubber spatula.
  • Whip egg whites with ¼ cup of sugar to make a soft peeked meringue.
  • Fold meringue into egg yolk mixture, using a rubber spatula.
  • Sift in S.M.A.R.T Blend flour. Gently fold in using a rubber spatula. 
  • Pour batter into the cake pan. 
  • Bake at 350F for 35-40 minute, until toothpick inserted in the comes out clean. 
Tried this recipe?Let us know how it was!

How can I tell if the olive oil I have in my kitchen is mild enough to use in this cake?

Just give it a taste!

Think about olive oil as being just like a fine wine.  Pour a couple teaspoons into a wine glass. Swirl the glass in your hand.  Inhale the fragrance and then taste.

From there, you will be able to decide.

We tend to enjoy Olivo Real Olive Oil , an olive oil carried by Pepe’s Market, right here in Ottawa. Owner Isidro, imports this olive oil from southern Spain, where his family has been growing olive trees for decades. 

Olivo Real Late Harvest Picual Extra Virgin oil is cold-pressed, and bottled in the family mill. Delicate and delicious!

Now, you are ready to bake this cake. Let us know how you like it!

How can I make sure to whip my egg whites to maximum volume?

Good question! This cake does rely on the air in the egg whites to keep it fluffy.

Start with a large bowl, to ensure egg whites have room to expand.

When separating eggs, make sure there are no yolks left behind. The fat in the egg yolks will prevent whites from rising to full capacity. Ditto for beaters, bowls, and whisk attachments which need to be scrupulously clean. No bits and flecks of grease or food crumbs. That will only downplay the glorious rise of egg whites!

Also, the whites need to be at room temperature before whipping.

Once the whipping begins, eggs will become foamy and start to bubble. At this stage you can add a bit of cream of tarter. This helps to stabilize the eggs.

If you do not have cream of tartar in your cupboards, reach for salt. This will do the same trick.

After this point, add the sugar, in a long steady stream, while whipping on high speed. Once peaks form and the meringue is shiny, turn off the machine.

Voila! A light, fluffy meringue.

Lemon Olive Oil Cake

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