FOOD
Lemon Peek-A-Boo Tart
These cute lemon tarts peek out of a delicate chocolate shell. Peek a boo!
FOOD
Lemon Peek-A-Boo Tart
These cute lemon tarts peek out of a delicate chocolate shell. Peek a boo!
Ingredients
- Pastry Shells
- 1 cup (300g) plain (all-purpose) flour
- 72g butter
- 1-2 tablespoons iced water
- Lemon Butter
- 1 cup lemon juice
- 1 cup sugar
- 3 egg yolks
- 125g butter (chilled)
- zest of 3 lemons
- Chocolate Shells
- 300g white chocolate
- Extras
- 6 raspberries
- 6 tsp mascarpone
- sprigs of mint
Steps
- Pastry shells
- Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough.
- Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out on a lightly floured surface until 3mm (1/8 in) thick. Use a 15cm round cookie cutter to cut out 6 disks.
- Mold each disk into a cupcake tin. Trim off the excess on the top and poke the bottom with a fork several times to make holes. This will help prevent your pastry cups from pudding up.
- Carefully place some baking paper inside each cup and fill with rice. I used quinoa because I didn’t have rice. The point of doing this is to help weigh down the pastry, Bake for 12 min before you carefully take out the beans/rice/quinoa to let it completely bake until golden brown. About another 10 min.
- Set aside to chill.
- Lemon Butter
- Add sugar and eggs into a large microwave safe bowl and whisk until smooth and combined.
- Whisk in lemon juice and lemon zest.
- Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
- Remove from the microwave. Add butter and whisk through until melted through.
- Allow to chill.
- Chocolate Shells
- Add chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
- Transfer to a half sphere mold (each cup measuring 6.6 cm diameter x 4 mm deep) use the back of a teaspoon to spread the melted chocolate up all sides of the mold making sure everything is coated. Turn the mold upside down on a baking tray to let the excess chocolate drizzle out.
- Chill for 2 hours and then carefully take out them out of the molds.
- To make peek a boo holes press the end of a metal round piping tip against a hot frypan to heat it up. Gently press against the chocolate spheres to make holes in the spheres. Use different size piping tips.
- Set aside.
- To put together
- Fill each tart with set lemon curd. Top with mascarpone and add a raspberry on top with a sprig of mint next to it. Finish by placing the chocolate shell on top!