This is not a picture of my tart. I just needed a photo representation of what you should expect to see. My tart looks just like it though...
I am taking a vacation up to visit relatives in Michigan, many of which I have never met. We are also finally placing my late Grandfather's ashes on his family plot, next to his parents and siblings. So it's half funeral half impromptu family reunion. So I decided to bake a tart to bring with me.
For the pastry you will need:
2 cups all purpose flour
2/3 cup sugar
1 1/2 sticks of unsalted butter - chilled and cubed
1 tbsp cold whipping cream
1 large egg yolk
a tsp salt
1 tsp vanilla
Place dry ingrediants into food processor and blend. Then place half of your chilled butter cubes into the food processor and pulse until you no longer see hunks of butter. Add the last half and pulse until your mixture resembles a coarse meal.
Add the wet ingredients and pulse until you see moist clumps starting to appear. Pour the mixture onto a clean work surface (preferably a cold marble counter top) and form the dough into a ball. Wrap it in plastic wrap and set in fridge to rest for at least one hour.
Preheat your oven to 375 F. I recommend using a tart pan for this recipe, one with a detachable bottom for you to pop the tart out with. Pull your dough from the fridge and allow to warm up just a bit so it's easier for you to work with. Roll your dough out and fill your tart pan, pressing it down into the groves of the edges. Try not to work the dough too much or it will melt the butter and make your crust tough. If you feel like you may have overworked it, pop it into the freezer for five minutes before putting it directly into the oven.
Watch your tart. Start it out on 20 minutes and bake further in 5 minute intervals. Things like the weather, your oven, and altitudes effect baking so keep a close eye on your tart shell. You want a lightly brown crisp shell. If it appears white, it's not done.
Chocolate Lemon Ganache:
12 oz semi-sweet chocolate. Chips or finely chopped. (Use quality chocolate and you will be rewarded.)
3/4 whipping cream
1 small lemon
Zest your lemon into a bowl and set aside. Cut the lemon in half and squeeze the juice from one half into another bowl.
Set your cream in a sauce pan over high heat. When you start to see the cream bubble, take off the heat, and pour in your chocolate and with a wire whisk, stir until you get a cohesive mixture. You should not see any clumps of chocolate and it should be thick and viscus, not watery. Add your lemon zest and juice of half a lemon and stir to combine.
With your cool pie shell, carefully pour in your chocolate lemon ganache and place in fridge to set.
If you want to get fancy, sprinkle some powdered sugar on top and garnish with candied lemon peel and a sprig of mint.
