- 24
- 25 mins
Ingredients
- Chocolate Shortbread Crust
- 1 1/4 c flour
- 1/4 c cocoa powder
- pinch of salt
- 1/2 c butter
- 1/3 c icing sugar
- 1 egg
- Filling
- zest of 1/2 lemon
- 2 tbsp lemon juice
- 3 egg yolk
- 1 c 35% cream
- 3 tbsp sugar
- 1/4 tsp vanilla
- 2 tbsp butter
- 3 tbsp sugar, for carmelizing
- 24 x 2 inch pastry, moulds
Preparation
Step 1
Crust:
Sift flour, cocoa and salt into a food processor. set aside.
Preheat oven to 350. Roll pastry on a floured surface into a round about 2mm thick.
In a small bowl, whisk together 1/3 c of sugar and the egg for 2 mins or until smooth. add the cold butter to the flour mixture and pulse until mixture resembles fine cornmeal. then add sugar and egg mixture and continue to pulse until mixture comes together. Do not over work. Turn onto board and form into a disc. Cover with plastic and let rest in fridge for about 30 mins. Cut circles with cookie cutters on top of glass to match the size of the tart moulds (2inch mould work best for the amount of dough that has been made. Line the moulds evenly, firmly pressing pastry in the moulds. Poke with a fork and let rest in freezer for about 10 mins Bake in bottom rack of oven for about 15 mins or until golden. cool.
Filling: Bring cream to a boild with sugar in med saucepan. Strain immediately. In med bowl, combine the yolks, lemon juice and zest. Pour hot cream into yolk mixture and whisk to blend. With the heat at med low, place the bowl with the yolk and cream mixture over a simmering water bath. Stir continuously with wooden spoon until mixture thickens and heavily coats the back of a spoon, about 20-35 mins. stir in vanilla and butter. Cover surface with plastic wrap and chill. fill tart shells just before serving. Sprinkle each shell with sugar to cover surface. Caramelize the sugar with a blow torch or under broiler.