Chocolate & Lemon Curd Tart


With my birthday coming up in less than two weeks, I couldn’t prevent myself from going back in time and to a place of the past lately. It felt a bit like one of these flashbacks you only see in films, where the character’s back somewhere, at a particular moment of his or her life, feeling, hearing, smelling and seeing what is left of a golden age…

The afternoons spent cooking with my little brother and my grandma, making a mess of the kitchen, struggling to follow a damn recipe, playing the music we loved, playing silly, playing happy, tasting the melted chocolate – just because – and above all, enjoying some precious hours together.

So here’s one of the remnants of some golden hours – the chocolate and lemon curd tart!


Chocolate & Lemon Curd Tart



  • * 250g flour
  • * 2 tbsp. sugar-free cocoa powder
  • * 120g icing sugar
  • * 200g cold butter
  • * 2 egg yolks


  • * 240g sugar
  • * zests of 2 lemons
  • *120g butter
  • * 3 eggs
  • * 150g lemon juice


  • * 90g dark chocolate
  • * 10g butter
  • * 90g crème fraîche


★ Chocolate Sweet Shortcrust Pastry

  1. Blend the flour, the cocoa powder, the icing sugar and the butter in a bowl.
  2. Add the egg yolks and stir.
  3. Shape a ball from the pastry, wrap it clingfilm and leave it in the fridge for 1 hour.
  4. After an hour, fill the tart tins and put them back in the fridge for half an hour.
  5. 10 minutes before the end of that half hour, preheat the over at 180°.
  6. Prick the bottoms of the tarts with a fork, cover them with baking paper and fill them with chickpeas or other dried pulses, and bake for 15 min at 180°.
  7. Let the tarts cool.

★ Lemon Curd

  1. First mix the sugar with the lemon zests.
  2. Then add the butter, the eggs and the lemon juice.
  3. Fill in scalded jars with the mixture.
  4. Once cooled, the lemon curd can be kept in the fridge for up to a month.

★ Chocolate Ganache

  1. Cook the chocolate, the butter and the crème fraîche and let it melt.
  2. On the chocolate sweet shortcrust pastry-tarts, add a first layer of lemon curd and a second layer of chocolate ganache.
  3. Smooth the surface with a spatula.
  4. Dip a fork in the rest of the lemon curd and draw filaments on the top of tarts (moving the fork back and forth on top of the tart).
  5. Put the tarts in the fridge and let them cool completely before enjoying!

Join my crew !

Toutes mes recettes sont à retrouver sur Instagram sous #MariesKitchenCrew !


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☆ BONUS – Little Jars of Chocolate & Lemon cream ☆

Should you have some lemon curd and chocolate ganache left, you can very well make little jars of chocolate and lemon cream like the ones presented below.



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