Wednesday, April 10, 2013

Lemon Chocolate Tart

So I've FINALLY completed my last classes and assignments in school and I'm just left with 2 examinations before I graduate. This is just about the moment I've been waiting for. After all, 4 years of teaching training is tough and I can't wait to complete my training. It has been really tough and filled with challenges and I'm pretty glad that I'm almost done.

On a lighter note, Billy and I were featured in NTUC's NEXT Magazine, April 2013 issue! It's been about 1.5 years since I've started blogging and indeed, this is like a huge milestone to me. It's little things like this (Okay, maybe more than little) that keeps me going. The many emails and comments I get from those who love reading this blog too keeps me going! (:

So, back to the topic, this Lemon Chocolate Tart was baked to commemorate my 'partial' graduation. This tart is just firm and crunchy while the lemon curd is tangy and the chocolate mousse is all rich. And this tart is just so pretty to boot! This project took me about 2 hours and I'd grade it a level 3 out of 5 for difficulty. 

Lemon Chocolate Tart Recipe
This recipe yields 1 5" tart

63g plain flour
1/2 an egg (55g - 60g egg)
19g icing sugar
32g salted butter (room temperature)

Lemon Curd
23g cornflour
85g fine sugar
90ml fresh lemon juice (about 1.5 - 2 lemons)
115ml water
30g unsalted butter, cubed
1.5 egg yolk (55g - 60g egg)

Chocolate Mousse
100g dark coverture chocolate
1/2 tbsp unsalted butter
1/2 egg yolk (55 - 60g egg)
90g non-dairy whipping cream 
1 tsp vanilla bean paste



Cube the butter and leave to 'warm' to room temperature.

Sift in icing sugar.

Whisk till' creamy.

Add the egg. Mix well.

Add half the flour. Mix well. Then add the other half.

Mix well.

Wrap dough in a plastic bag/cling wrap and chill for an hour OR freeze for 30 minutes.

Preheat oven to 170 degree Celsius. Flour your work surface and hands with some cake flour and line tart tin with dough. Ensure that the dough is not too thick. 

Poke some holes in the dough to prevent it from rising too much. Alternatively, you may choose to bind bake the tart. Bake for 15 - 20 minutes or till tart is lightly brown.

All tart to cool while preparing lemon curd

Squeeze the lemon juice.

Add the lemon juice, water, sugar and corn flour in a non-stick pan.

Prepare your cubed butter and egg yolk.

On medium high heat, stir constantly. I got to use my new gadget! (: 

Your mixture should look this cloudy. Continue stirring.

It should start to thicken (about 3 - 5 minutes of cooking).

It will start to bubble so continue stirring till it becomes clear/almost transparent.

When it is clear like this, your mixture is ready. Remove from heat.

Add in the butter and yolk and stir VIGOROUSLY.

You'd get something like this!

Scoop into a bowl and cover the surface with cling wrap. Chill in freezer for 10 minutes.

Pipe lemon curd onto pastry. Set aside in fridge till' chocolate mousse is ready. 

Melt the dark coverture chocolate in microwave oven for 1-2 minutes on medium heat till' its shiny.

You should get a shine like this. Add the butter and egg yolk. 

Mix well. You should get a dark sticky paste like this that is relatively firm. Fret not!

Meanwhile, whisk the whipping cream till soft peaks are formed. Add the vanilla bean paste.

Whisk till stiff peaks are formed.

Add in chocolate mixture. Mix well. 

It will look clumpy but fret not! Continue whisking!

Whisk till everything is well incorporated. 

Using a Wilton 1M tip, pipe roses using the chocolate mousse.

Here's a video tutorial I did on how to pipe hundred & thousand roses.

Set aside in fridge till' ready to serve!

This is how the tart looks like when cut up! (: 

This is sure to be a winning dessert with the dark chocolate mousse, tangy lemon curd and awesome pastry. ENJOY! 


  1. hi cynthia, thanks for the great recipe. can i replace the dark coverture chocolate with pink cooking chocolate / white cooking chocolate? i am thinking about pipping pinky rose :)


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