06 October 2012

Tarte au citron chocolat

We're having our official Thanksgiving meal a week late, as my dad and his wife will be with us next weekend and we thought we'd wait until then for the big feast. But there were small murmurings of discontent from the children at not having a celebratory meal this weekend, so I'm putting a bit more thought and effort than usual into tomorrow's Sunday lunch.

I made my Christmas cake and pudding this week and as a result had a dezested orange and lemon to use up. My original vague thought for a Sunday dessert was to make a lemon tart to use up the juice of the lemon. Google wafted me over to David Lebovitz's site where I got sidetracked by the amazing recipe for the pastry shell of the lemon tart he made. I adapted it slightly by cooking the butter mixture on the stovetop rather than in the oven, but it seemed to come out fine. Then while it was baking I wandered off to look at his other tart recipes and immediately fell in love with his description of his chocolate tart:

A good chocolate tart doesn’t need to be fancy, but it needs to be deep, dark, and yes, somewhat decadent.

The method looked a little scary, involving making caramel and warning about being "sure to avert your face" when you add the liquid to the hot sugar. But it all went smoothly (I love David Lebovitz's reassuring and straightfoward instructions) and I did use up the juice of the orange in the recipe, so at least some of my original intention was achieved!

Here's the finished tart:

Now the main challenge is going to be resisting cutting into it before tomorrow...

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