This is a light desert which is fabulous served after a hearty Sunday lunch. The chocolate pastry in rich but not sweet and combined with the tanginess of the lemon filling is the perfect combination. Serve it at room temperature as neither the pastry nor the filling is enhanced by being served straight from the fridge.
The method for the pastry may seem a little unusual ,but the double whiz in the processor allows easier rolling of what is a fiarly delicate pastry. Don’t worry if you get a few holes just patch it up as best you can.
For the pastry
200g plain flour
40g caster sugar
150g cold butter cut into cubes
For the filling
Zest of 2 lemons plus 140g of fresh lemon juice (around 3 lemons depending on size)
2 eggs plus 2 yolks (use the remaining egg whites to make meringues)
150g caster sugar
You will need one 25cm quiche tin for the tart.
Put the flour,sugar and cocoa into a food processor and pulse lightly to combine.
Add the butter and pulse until it lookas like small breadcrumbs.
Add the egg to the mixture and process until it comes together in a clump (it maybe a few clumps but you can squeeze it together outside the machine).
Remove from the machine and mould into a ball if necessary, cover with clingfilm and leave to rest in the fridge for at least 30 minutes.
(I know we all want to skip this step but it is important, otherwise the pastry can be a little greasy and difficult to roll as it is very short)
Heat the oven to 190c/170c Fan/gas 5
Take the pastry out of the fridge and cut it into dice and pop back into the food processor, process briefly until it come together – this makes it easier to roll out.
Roll the pastry out carefully as it is quite delicate, and use to line the quiche tin – any left overs can be saved to make jam tarts or lemon curd tarts.
Line the tin with crumpled foil and fill with baking beans, bake for 15 minutes
Remove the foil and beans and bake for further 5 minutes or until the base is crisp.
Turned the oven down to 150c/135c Fan/gas 2
Mae the filling by mixing all the ingredients breifly in the food processor until combined.
Pour into the prepared case and bake for circa 30 minutes until the filling is frim at the edges but still has a slight wobble in the centre.
Turn the oven off but leave the tart inside for 15 minutes to firm up slightly.
Take out of the oven and allow to cool, dust lightly with icing sugar just before serving.