Lemon Chocolate Tart
This lemon tart makes for a delicious dinner party dessert, or simply as a family treat. Tangy, creamy and just a little bit chocolatey.
Use FAGE Total Yoghurt in our lemon tart recipe to create a smooth and creamy tart filling. The tangy citrus flavours work perfectly with the hidden chocolate layer and sweet raspberries.
200g FAGE Total, plus extra, to serve
375g pack lighter ready rolled shortcrust pastry
75g dark chocolate
150g icing sugar, sifted
3 medium eggs
4 tsp caster sugar
Fresh raspberries, to decorate
- Heat oven to 180°C / 350°F / Gas Mark 4. Line a 20cm deep fluted loose bottomed tart tin with the pastry, pressing well into the sides and base. Trim off the excess, then thoroughly prick the base with a fork. Line with baking paper and fill with baking beans. Bake for 15 minutes, remove the beans and paper and bake for a further 10 minutes.
- Melt the chocolate and spread over the base. Leave to cool for a few minutes. Finely grate the zest of 3 lemons straight into a large bowl. Squeeze the juice into a jug until you have 100ml. Mix with icing sugar, eggs and the yoghurt. Pass through a sieve into a jug.
- Put the tart tin on a baking tray then slowly spoon in the lemon filling. Bake for 25-30 minutes until just set, but still a little wobbly. Cool, then chill for 2 hours or overnight.
- Before serving, sprinkle with caster sugar, then using a cook’s blowtorch caramelise the sugar. Cool for a few mins, then serve with a spoonful of FAGE Total yoghurt and a few raspberries. TIP: use a layer of raspberry jam in place of chocolate if you like, or just add the lemon filling for a classic version.
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