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

Servings 1 9-inch Tart


  • 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


  • 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!


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