Soft tart with lemon cream and white chocolate, a delicious dessert to say the least, a lemon-scented pastry shell, delicious lemon cream and finally chocolate to complete everything, delicate and fragrant, ideal to enjoy at any time of the day.
To fill :
To decorate :
in a large bowl, place flour, baking powder and vanillin, mix and make a hole in the center (the classic fountain). in another bowl, break the eggs, separating the yolks from the egg whites, keeping the latter aside. add the lemon oil to the egg yolks, stirring with a whisk; add the sugar the sugar always stirring until smooth. Whip the whites to stiff peaks. in the meantime, add the yolk mixture to the center of the bowl with the flour and as soon as they are ready add the whites as well. mix all the ingredients together until you have a soft, firm mixture. wrap the shortcrust pastry mail with plastic wrap and refrigerate for at least 1 hour.
As soon as it is ready, roll out a little with a rolling pin and place in a tart pan raising it up a little from the edges (not buttering it as the texture is already very oily). Prick the shortcrust pastry with a fork, put some baking paper on top with some legumes so as to make weight and not alter the shape with baking. bake at 180° C in a ventilated oven for 25-30 minutes. Take out of the oven as soon as it cools.
Pour milk into a small saucepan along with the zest of 1 lemon and heat. In another saucepan (not nonstick) crack eggs, mix with a whisk and add sugar and cornstarch. Remove the lemon peels from the saucepan and add the boiling milk to the cream, stirring with a whisk.
Return to the heat and thicken for about 5 minutes. As soon as it is ready squeeze out the juice of 1 lemon and add it to the cream. When very thick, place in a bowl and cover with foil. Let cool completely and level the cream to the already cold tart. Take some milk chocolate make cubes or chips and top.
A mouth-watering chocolate-covered tart, garnished with fresh berries and the sweet hint of our berry oil that will satisfy all your guests.
For the ganache :
To decorate :
Berries to taste.
To prepare the soft chocolate tart start by chopping the dark chocolate , put it in a bowl and melt it in the microwave ; just operate it a few seconds at a time and stir the chocolate as you go so it does not burn. Alternatively, you can melt it in a bain-marie.
Add the oil to the berries and stir vigorously so that the oil is completely blended together with the chocolate.
Keep the chocolate aside and move on to whipping the eggs, adding the sugar a little at a time. It will take about 10 minutes to obtain a light and puffy mixture. At this point also combine the chocolate and oil mixture. Continue to process the mixture at medium speed. Insert flour together with baking powder and as soon as you have obtained an even mixture transfer it to the 28-cm mold on the surface and 24-cm mold at the base, previously buttered and floured. Level the surface and bake in a static oven preheated to 180° for 30 minutes.
Once the cake is cooked (always do the toothpick test) take it out of the oven, let it cool then invert it onto a serving plate. Gently lift out the mold, let it cool and in the meantime prepare the ganache cream. Pour the cream into a small saucepan and heat until it comes close to a boil. Meanwhile, finely chop the milk chocolate and transfer it to a bowl. As soon as the cream is hot pour some into the chocolate and stir. Then add the remaining cream in two more times and continue stirring gently until the mixture is smooth but without incorporating air Let it cool a few minutes until the ganache is no longer runny but has thickened.
Then transfer it to the cake cavity and spread it over the entire surface. Let it firm up in the refrigerator until the ganache has solidified. Only then can you decorate with berries and serve your soft chocolate tart.
a simple dessert, but perfect for breakfast or as a dessert at the end of a meal!
INGREDIENTS FOR THE TART:
For the cream:
Place the flour in a heap, put the sugar, oil, eggs, grated rind of one lemon and a teaspoon of baking powder in the centre. Mix the ingredients together, kneading the dough quickly until it forms a smooth dough ball. Wrap the pastry loaf in plastic wrap and refrigerate for at least half an hour.
Meanwhile, prepare the custard by beating the egg yolks with the sugar in a bowl. Combine the vanillin and milk. Transfer everything to a saucepan and cook over low heat until the custard has thickened, stirring constantly so that no lumps are created.
After half an hour has elapsed, remove the shortcrust pastry from the refrigerator and roll out a sheet 3-4 mm thick. Line a buttered tart mold with the shortcrust pastry. Prick the base and edges with a fork, spread the previously prepared cream on the shortcrust pastry and bake for 30 minutes at 180°C. Remove the cream tart from the oven and let it cool.