Dark Chocolate and Lemon Curd Tartlets
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 149.0
- Total Fat: 7.4 g
- Cholesterol: 38.0 mg
- Sodium: 9.9 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.9 g
View full nutritional breakdown of Dark Chocolate and Lemon Curd Tartlets calories by ingredient
Number of Servings: 30
Ingredients
-
Pastry
2 cups flour
2 egg yolks
1/2 cup sugar
2 Tbsp water
150g butter
CHocolate Ganache
250g dark chocolate
250ml cream
Lemon Curd
1 cup lemon juice
1 cup caster sugar
140g unsalted butter
4 Eggs
3 Egg yolks
1/4tsp salt
Tips
This makes for generous Lemon Curd. I have extra left over, but it's so yum on its own it doesn't matter.!
A electric beater with only one beater in works well for whisking the lemon curd.
Directions
Pastry
Preheat oven to 220C.
In a food processor blitz butter and flour till it looks like breadcrumbs. Add sugar and mix. Add egg yolk and water and knead to a dough. Using a circle cutter a little bigger than the top of a muffin tin cut out the pastry shapes. Put them in the bottom of muffin tins and press into shape. Chill for 30 minutes. Bake blind for 10 minutes, remove baking blind fill and bake for a further one minute. Allow to cool.
Chocolate Ganache
Heat Cream and Chocolate on a gentle heat until combined. Let cool. Spoon into tartlet cases and bake at 220C for 10 minutes. Let cool
Lemon curd
gently melt butter in a double boiler. Stir in sugar, eggs, yolks and lemon juice. Heat in double boiler for 15 minutes, whisking continuoustly. Remove from heat. Mix in Salt. Rest 10 minutes.
Spoon Lemon Curd onto Ganache filled Tartlets. Let cool. Chill in fridge for 3-4 hours or overnight.
Serving Size: 30 Tartlets
Preheat oven to 220C.
In a food processor blitz butter and flour till it looks like breadcrumbs. Add sugar and mix. Add egg yolk and water and knead to a dough. Using a circle cutter a little bigger than the top of a muffin tin cut out the pastry shapes. Put them in the bottom of muffin tins and press into shape. Chill for 30 minutes. Bake blind for 10 minutes, remove baking blind fill and bake for a further one minute. Allow to cool.
Chocolate Ganache
Heat Cream and Chocolate on a gentle heat until combined. Let cool. Spoon into tartlet cases and bake at 220C for 10 minutes. Let cool
Lemon curd
gently melt butter in a double boiler. Stir in sugar, eggs, yolks and lemon juice. Heat in double boiler for 15 minutes, whisking continuoustly. Remove from heat. Mix in Salt. Rest 10 minutes.
Spoon Lemon Curd onto Ganache filled Tartlets. Let cool. Chill in fridge for 3-4 hours or overnight.
Serving Size: 30 Tartlets