Ingredients for Lemon Chocolate Tart
- Chocolate Wafer Crumbs
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons light corn syrup
- 2 large eggs
- 2 large egg whites
- Granulated Sugar
- Lemons, Rind Of
- Fresh Lemon Juice
- Icing Sugar
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How to Make Lemon Chocolate Tart
- Preheat oven to 375°F (190°C).
- In a food processor, pulse 1 ½ cups chocolate wafer crumbs until finely ground.
- In a separate bowl, melt ¼ cup (½ stick) unsalted butter and blend in 2 tablespoons light corn syrup until smooth.
- With the food processor running, gradually add the melted butter mixture to the crumbs. Process until evenly combined and the mixture resembles wet sand.
- Generously spray a 9-inch pie plate or flan pan with non-stick cooking spray.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pan, ensuring it holds its shape.
- Bake the crust for 10 minutes at 375°F (190°C).
- Meanwhile, prepare the lemon filling:
- In a medium bowl, whisk together 2 large eggs, 2 large egg whites, and ½ cup granulated sugar until well combined and pale yellow.
- Whisk in the zest of 1 large lemon and the juice of 1 ½ large lemons.
- Pour the lemon filling into the pre-baked chocolate crust.
- Bake for 18-20 minutes at 375°F (190°C), or until the top is just set and the filling is no longer jiggly.
- Let the tart cool completely on a wire rack before serving.
- Just before serving, sift a light dusting of powdered sugar over the top for an elegant finish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
123g
Fat
17g
Carbs
15g
