Ingredients
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shortcrust pastry
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4 ounces unsalted butter
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9 ounces all purpose flour
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2 3/4 ounces sugar
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1 egg plus 1 egg yolk, beaten
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zest of 1 lemon
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filling
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2 cups milk
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pinch of salt
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2/3 cup semolina
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1/3 cup sugar
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zest of 1 lemon
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1 egg, beaten
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ganache
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2 1/2 ounces heavy cream
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5 1/2 ounces dark chocolate, finely chopped
Directions
|
1
Done
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Place flour and sugar in the food processor, and add the cold butter pieces. Pulse until the texture becomes sandy and there are no pieces of butter. |
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2
Done
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Remove from food processor and pour into bowl, mix the egg and egg yolks into flour crumble, add lemon zest. Pastry should come together until smooth ball. |
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3
Done
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Wrap in plastic wrap and refrigerate for at least 30 minutes. |
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4
Done
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Preheat oven to 350F. |
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5
Done
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Roll dough out (after it has rested)to about 1/8 inch and press into 9 inch pie pan. Trim edges. |
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6
Done
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Place the parchment paper over the dough and add rice, beans or baking beads on the paper and bake for 15 minutes (blind baking). Set aside and allow to cool after baking. |
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7
Done
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fillingBring the milk to a boil with the pinch of salt. |
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8
Done
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Turn heat to low and add the semolina and whisk continuously until mixture thickens- about 3 minutes. The semolina should not be grainy, taste to check and if so then continue to whisk. |
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9
Done
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Remove from heat and stir in the sugar and lemon zest until combined. |
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10
Done
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Allow to cool and then mix in the egg. |
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11
Done
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Spread into the cooled pastry crust and bake for 35-40 minutes until the pastry is gold in color and the filling feels firm and springy. |
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12
Done
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Remove from oven and allow to cool. |
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13
Done
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ganacheIn a small saucepan over medium heat, bring the cream to a boil. |
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14
Done
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Remove from heat and add the chocolate a few handfuls at a time, mixing continuously, until it becomes smooth and creamy in texture. |
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15
Done
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Pour over the cooled tart and spread to the edges |
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16
Done
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to serveThe tart should be completely cool before slicing. It can be stored well covered in refrigerator up to 3 days. |
