Tarte Montmartre from Sweet Dreams by Josceline Dimbleby
Here is one of my favourite combinations – sharp lemon with bitter chocolate. This delightful tart has a delicate chocolate pastry and a filling of light, frothy lemon, which is then iced with...
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Cooking tools:
- Tart pan
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Rolling pin
- Spatula
- Spoon
- Measuring cup
- Kitchen scale
- Cooling rack
Ingredients
- 4 oz (100 g) butter
- 1 tablespoon (15 ml spoon) water
- 3 eggs, separated
- 2 oz (50 g) caster sugar
- 6 oz (175 g) self-raising flour
- 1 tablespoon (15 ml spoon) cocoa powder
- 3 oz (75 g) icing sugar
- 4 tablespoons (4 x 15 ml spoon) double or single cream
- 1 oz (25 g) cornflour
- juice of 2 and finely grated rind of 1 lemon
- coarsely grated lemon rind or julienne strips of lemon rind
- 3 oz (75 g) plain chocolate
- 4 teaspoons (4 x 5 ml spoon) caster sugar
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