Lemon and Chocolate Tart

📝 Ingredients (serves 6):

For the shortcrust pastry:

For the lemon cream:

📋 Directions:

🌾 Prepare the Shortcrust Pastry:
- In a mixing bowl, combine the flour, sugar, and a pinch of salt. Make a well in the center and add the softened butter in pieces and the egg.
- Mix with your fingertips until the dough is smooth. Shape it into a ball, cover, and refrigerate for 1 hour.
🍋 Make the Lemon Cream:
- Rinse one lemon under hot water, dry it, and finely grate the zest. Juice all the lemons.
- In a saucepan, whisk the eggs with the lemon juice, sugar, and zest. Add the butter in small pieces.
- Cook over very low heat, stirring constantly, until the cream thickens. Let it cool and refrigerate until ready to use.
🍪 Bake the Tart Shells:
- Roll out the dough on a floured surface and cut it into six discs to fit the tartlet molds. Prick the bottoms with a fork and line the molds with parchment paper.
- Fill the tartlets with dry beans or pie weights. Preheat the oven to 180°C (350°F) and bake for 10 minutes.
- Remove the weights and parchment paper, then bake for an additional 5 minutes. Allow to cool for 5 minutes, then unmold and transfer to a wire rack.
🍋 Assemble the Tartlets:
- Fill the cooled tartlet shells with the chilled lemon cream.
🍫 Add the Chocolate Decoration:
- Melt the dark chocolate in a double boiler. Using a fork dipped in the melted chocolate, create marbled patterns over the tartlets.
❄️ Chill and Serve:
- Refrigerate until serving. Enjoy this delightful combination of tangy lemon and rich chocolate!

📊 Nutritional Information:

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