Chocolate Lemon Tartlets Recipe

Chocolate Lemon Tartlets Recipe

Ingredients: Makes 9-12

150 g/5 oz/1.25 cups plain (all-purpose) flour
A pinch of salt
75 g/3 oz butter, diced
1 egg yolk
10 ml/2 tsp caster (superfine) sugar

Cold water, to mix
200 g/7 oz/1.75 cups plain (semi-sweet) chocolate
150 ml/0.25 pt double (heavy) cream

75 ml/5 tbsp lemon curd


Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs. Add the egg yolk and sugar and enough cold water to form a firm dough. Knead gently on a lightly floured surface. Wrap in clingfilm (plastic wrap) and chill for at least 30 minutes.

Roll out and use to line sections of a tartlet tin (patty pan). Fill each with crumpled foil and bake in a preheated oven at 200C/400F/gas mark 6 for 10 minutes. Remove the foil and return to the oven for 5 minutes to dry out. Leave to cool.

Place 100 g/4 oz/1 cup of the chocolate in a bowl over a pan of hot water and stir until melted (or melt in the microwave). Brush all over the insides and round the edges of the pastry cases. Leave to set. Whip the cream until peaking and fold in the lemon curd. Spoon into the cases (shells). Use a potato peeler to shave curls off the remaining chocolate and use to decorate the tops of the tarts. Chill until ready to serve.

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