Chocolate Lemon Tart

My sister: Oh, you should check out my sister's blog. It's all about food.

Lady sitting alone in the restaurant (out for Mommy Time) who struck up a conversation about the menu: Is she fat?

Not yet. I love baking and dessert ... yes, yes, and morning pastries, too. My sister is convinced that we are gifted, we Sorensons, with the ability to put away more than your average calories without gaining (too much) weight. We shall see.

For Easter, I would have added chocolate curls to the top of this tart. But since Josh and I will be the only ones eating it, why bother? For extra chocolate, yeah, I know.

I couldn't really get a good shot of the tart. Perhaps that's because I was so excited to eat it, that I didn't want to wait for good photography.

Lemon Tart with Chocolate Crust:

For Crust:

1 & 1/4 cup flour

1 stick (8T) unsalted butter

1 T water

4 T powdered sugar

2 T unsweetened cocoa powder

For Filling:

6 eggs

1 & 1/4 c. sugar

2/3 cup lemon juice

2/3 cup heavy cream

grated rind from 2 lemons

For filling, melt butter and water together and pour over sifted dry ingredients. Press into a buttered tart pan, and refrigerate for at least 30 minutes. (I like to finish it in the freezer for 20 minutes, although this adds to baking time.) Preheat oven to 375. For the filling, beat eggs and sugar until sugar dissolves. Stir in remaining three ingredients. Pour into prepared shell and bake for 20-25 minutes until custard is set. (This may take 35-40 minutes if the shell is well frozen.)

As I mentioned, you can make chocolate curls for the top. Or even melt some dark chocolate and splatter it around for an artsy effect.