Chocolate lemon tart
Posted on 27/10/2011

How many would it make: 6 portion

Ingredients list:


Ingredients for sweet pastry:

1 cup Organic Quinoa flakes.
½ cup Vitarium Plain Gluten Free Flour.
1 teaspoon Wards baking powder.
¼ teaspoon salt.
½ cup almond meal.
3 tablespoons pure icing sugar.
1 teaspoon vanilla extract.
125 gm. Philadelphia Light Cream for Cooking.
60 gm. unsalted butter, softened.
Butter (melted) to grease pan.

Ingredients for filling:

1 teaspoon unflavoured gelatine.
1 tablespoon lemon juice.
1 tablespoon lemon rind.
½ cup lemon juice.
Yolks of 4 large free range eggs.
Whites of 2 large free range eggs.
¾ cup castor sugar.
1 cup cream.
100 gm. Cadbury Dairy Milk Chocolate.
Candied orange peel for decoration (optional).




Method:


You will need a loose bottom, round, fluted, non-stick flan tin (20 cm. diameter, 3 cm. depth).

Line the base of the flan tin with baking paper, and grease the sides with melted butter.

Place the quinoa flakes in a bowl and stir in the Philadelphia cream. Set aside for 5 minutes.

Place all other pastry ingredients, except the butter, in another bowl and mix well with a balloon whisk. Add this to the quinoa flake/cream mixture and stir until mixed. Add the melted butter, mix well and form into a ball. Cover and place in refrigerator for at least 30 minutes.

Pre-heat oven to 200 degrees C (conventional).

Press the pastry evenly into the flan tin, about half on the base and half on the sides. No rolling of the pastry is required – just work it in with your fingers. Loosely cover the pastry base and sides with a sheet of baking paper and half - fill with beans, rice or baking beads. Bake blind for 10 minutes and remove the paper and filling. Bake for a further 15 minutes. The case should have a golden brown appearance at this stage.

Remove the pastry from the oven and place it on a baking tray. Allow to cool in pan for 10 minutes. Remove and place on rack; when cold, store in an airtight container until ready to fill. When ready to fill the case, melt the chocolate and line the entire base and sides of the case with chocolate. Place in the refrigerator to allow the chocolate to set.

In a small bowl stir together the gelatine and 1 tablespoon of lemon juice. Allow to stand for 3 – 5 minutes for the gelatine to soften.

Beat the egg yolks and sugar together in a metal bowl until well blended. Add the lemon rind and ½ cup lemon juice and stir to mix. Sit the bowl over a pan of simmering water and stir the contents until they are hot and thick enough to stick to the back of the stirring spoon (this should take between seven and ten minutes) taking care not to boil the contents. Stir in the lemon/gelatine mixture until it is dissolved.
Remove from heat and sit the bowl in a pan of cold water, stirring occasionally while the mixture cools and thickens further. The mixture needs to be cooled to room temperature before the next ingredients are added.

Beat the egg whites in a separate bowl until soft peaks form. Set aside.

In another bowl, whip the cream until it thickens.

Gently fold the egg whites and beaten cream into the lemon mixture, until incorporated.

Spoon the mixture into the chocolate lined case, until the case is filled, and place in the refrigerator to set for 6 – 8 hours or overnight.

There should be a small amount of mixture left over, which should be spooned into a 9 cm ramekin and refrigerated to set for the same time.

To serve, place the tart on a serving platter, and add scoops of the extra filling to the centre of the top (an ice cream scoop works well). Decorate with candied orange peel.

Enjoy.





Other tips:

Recipes to make candied orange peel can be found in cook books for making sweets and chocolates.