A few years ago on Mother's Day, Gabriel passed me this note in Sacrament meeting:
Many years later this Mother's Day, the eggs are still quite content unfertilized which keeps the furries quite happy having me all to themselves... going to the park... running... weekend road trips on a whim... endless days swimming at the beach... treats instead of dinner... snuggling in bed together after Gabriel goes to work...
This year my brainy beau treated me to a tasty, heart shaped breakfast in bed -
with a mood setting backdrop of a dozen red blooming roses -
and... chocolate of course.
Gabriel had also expressed a desire to make me a Mother's Day dessert, but he has been hard at work (very nearly killing himself) to finish a project for a very exciting potential job, so I willingly stepped in. Sometimes Gabriel thinks he is a machine, and sometimes I'm convinced that he's right.
He and I both enjoy a delicious dessert from Dorie Greenspan: The Most Extraordinary Lemon Tart, so when thumbing through my favorite cookbook and seeing a recipe for a Chocolate Lemon Tart with lemon glaze and filling I was already addicted without having even made it yet.
Tart: Chocolate LemonThis recipe comes once again courtesy of "The Cooks Encyclopedia of Chocolate" pg. 210.
Filling: Chocolate Ganache, Lemon Curd
Glaze: Lemon Custard
Yields: 8-12 Tartlets
Making this dessert requires both time and patience, as you can likely surmise from the title and counterparts alone. This dessert is both lovely and delicious, but it doesn't come close to replacing the very aptly named Extraordinary Lemon Tart - nonetheless it proved a delightful addition to a beautiful Mother's Day in the Olson home.
Melt ½ cup butter and 2 tablespoons cold water
1 ½ cups flour
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Stir to smooth, chill
Roll out to ¼" thickness and line tart dishes
Prick with a fork and blind bake at 375° for 7-10 minutes
Lemon Custard Glaze:
Heat to boil zest of one lemon and 1 ½ cups milk
Drain and return milk to stove on low
Lightly whisk 6 eggs and ½ cup of sugar
Temper the milk with the egg mixture, and return to heat
Cook until mixture lightly coats the back of a spoon
Stir in 2 tablespoons lemon juice
1 tablespoon lemon zest
4 tablespoons lemon juice
¾ cup butter
2 cups of sugar
In a double boiler, stir over low heat
Add 3 eggs and cook, stirring constantly for 15 minutes, until mixture is clear and glossy and coats the back of a spoon
Strain and chill
Chocolate Ganache Filling:
Bring ¾ cup cream to a boil, remove from heat and stir in 6oz. of chocolate
When chocolate is fully melted, stir in 2 tablespoons of butter
Pour chocolate filling into baked tart shells to fill halfway
Chill for 10 minutes
Spoon lemon curd over chocolate to fill shell
Ladle custard glaze over tart and decorate with melted chocolate and lemon curls
*I recommend making the glaze and custard the evening prior, the pastry and ganache the day off