Tarte au citron & chocolat

Tarte au citron & chocolat

It’s the man’s birthday today and being the birthday boy, he has the privilege of deciding the menu for the entire day – yes, breakfast, lunch and dinner! I had actually spent the past couple of weeks bugging him about what he wanted since the only thing I could afford (well, I can get him a gift but I’m just stingy) was a lovely meal comprising of a main dish and a dessert. Well, as much as people like to think that I am capable of running a restaurant, I’m not a chef and neither is my home a restaurant. πŸ™‚

Anyway, Nil filed in a request – yes, it sounds awfully funny but I did tell him that the kitchen is now only taking special orders and in advance due to the baby belly – for some asam laksa and his all-time OTHER favourite dessert – tarte au citron.

FYI, I HATE LEMONS. Sure, I like the smell, I like using the rind in baking but to make a lemon tart with tons of lemon juice and rind…no, no, no!

BUT it IS the birthday boy’s wish so okay, tarte au citron it is. I looked around my cooking books and found a pretty easy recipe with no fuss ingredients – eggs, cream, lemons (of course), butter and so forth. As usual, yours truly made some adjustments to the recipe, particularly the pastry. I had some leftover cocoa powder which I’m trying to use up so hey, why not make a chocolate pastry shell? I didn’t put much as I wasn’t too sure how the mix would go plus I just wanted a hint of cocoa in the pastry NOT full-blown chocolate. Nil was a bit shocked at first (“why chocolate????”) but it turned out surprisingly good. I halved the recipe to get just enough for a small (and shallow) 8″ pie pan.

The result was a very tangy custardy tart – perfect with a side serving of fresh strawberries to take the edge off the sourish taste of lemon but still fragrant and delish without being too…well, lemony! Again, both the pastry and custard filling was not very sweet as I cut back on the sugar and/or substitute white/refined with cane sugar.

Tarte au citron & chocolat
Adapted from The Cook’s Companion by Lisa McCormick

Ingredients

(A) Pastry
1 1/4 cup flour
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup butter
1 tbsp cane sugar
1 egg yolk
2 tbsp cold water

(B) Filling
Rind from 2 lemons
1/3 cup lemon juice
1/4 cup whipped cream/cream (35% fat)
1/4 cup cane sugar
2 egg yolks
1 whole egg

Method

  1. Preheat the oven to 200Β°C and lightly grease an 8″ tart/pie pan.
  2. Sift the flour, cocoa powder and salt into a bowl before adding in the sugar and cubing the butter into the flour mix.
  3. Rub the butter with the flour, using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center, add the egg and water. Mix well until it forms a dough – add more cold water if necessary.
  4. Cover and leave to rest for 1 hour in the fridge.
  5. When ready, remove from the fridge and roll out before covering the tart/pie pan. Remove excess dough from the top/sides, prick some holes in the base before pouring in the baking beans.
  6. Bake for 15 minutes or until the pastry is set.
  7. Remove the pastry shell from the oven, put aside and immediately lower the temperature to 190Β°C.
  8. In a bowl, mix the rind, lemon juice and sugar. Beat well. Gradually add in the cream – do not overwhisk as it will result in bubbles or a frothy mixture. Add in the eggs one by one while stirring gently.
  9. Remove the baking beans from the pastry shell and pour the filling in before baking it for 20 to 25 minutes until the filling has set.
  10. Remove from the oven, and allow to cool. Serve as is or with a dollop of cream and/or some fresh fruit.

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6 Comments

  1. Hai Mabel..

    Maaf kerana terpaksa menulis dalam Bahasa Melayu.Bahasa Inggeris saya tidak sebaik awak.Harap awak tak kisah.

    Saya sudah sekian lama mengikuti blog awak.Saya amat seronok membaca setiap coretan yang ditulis, samada mengenai kedai online,baby,knitting dan crochet dan tidak lupa masakan.Awak memang berbakat.Dan yang terkini menjahit. Perempuan sejati. Bertuah Nil memiliki seorang isteri seperti awak.

    Saya amat minat knitting…Dan saya amat memerlukan pertolongan awak. Saya ingin cuba mengait projek ini dari knitty.com. Paten yang diberi adalah melalui carta yang saya rasakan begitu sukar untuk difahami.Saya cuba mengaitnya..tapi tidak menjadi.Boleh tak awak tunjukkan caranya samada membaca paten tersebut samada wrong side,right side jika tidak keberatan.

    Sekian terima kasih

    Natrah
    Putrajaya Malaysia..

    http://www.knitty.com/ISSUEspring05/PATTtrellis.html

    Mabel Reply:

    Hi Natrah,

    Nah, I’m okay dengan BM although I’m not very fluent in it anymore. Kalau beli barang, okay la tapi kalau kena bagi lecture, a bit susah. πŸ˜› Harap Natrah tak kisah kalau saya guna basar rojak! XD

    Anyway, bila paten suruh RS (right side), Natrah kena tengok stitch – RS stitch bagi knit is like this – http://knitwhits.files.wordpress.com/2006/09/twisted-sts.jpg

    WS stitch pulak macam ini – http://www.free-knit-stitch.com/knit-stitch1-20/2.stockinette-wrong.JPG

    Usually, even numbers (2, 4, 6, etc) are WS rows while odd numbers (1, 3, 5, etc) are RS rows. Kalau Natrah need more help, boleh email saya kat thescarfer[at]gmail[dot]com. πŸ™‚

  2. i love lemon tart too:D

    when is your baby due?

    Mabel Reply:

    Officially, 23 July but we’re hoping she’ll come once she hits full term! πŸ™‚

  3. TQ mabel..untuk jawapan paten.. bahasa melayu awak masih ok walaupon rojak..saya betul2 nak jadi kawan awak la..i really like your style.. hope awak tak kesah. ( blush)

    dulu masa kat malaysia jadi lecturer subjek apa n kat mana??? saya pon teringin nak fluent in english like you do…saya boleh baca n memahami ( walaupon kene semak kamus untuk makna2 tertentu) tapi untuk bertutur..memang hancur…heheh…

    n saya rasa sebab persekitaran saya..sume kawan berbangsa melayu n only speaks malay..kalau saya seorang sahaja yang mempraktikkan english..memang dorang akan kata saya berlagak..heheh…

    macamana la agaknya nak fasih yer… saya juga suka n teringin nak belaja other language…any tips?

    i read that nanti awak akan pindah ke singapura yer?? awak dan nil dapat kerja di sana yer?? tahniah..dekat dengan malaysia…n di singapura ada kedai benang spotlight….macam benang yang awak jual di etsy tuh…kalau saya nak beli bagaimana dengan harga nya..bole bagi quotation n macam mana nak bayar selain dari paypal..maybank2u perhaps πŸ˜€

    n ribuan/jutaan terima kasih untuk tips knitting tuh…i really appreciate it. teringin juga nak berbual dengan awak one fine day.. n send my regards to eva…selamat bersalin πŸ˜‰

    Mabel Reply:

    Eh, macam mana boleh kisah kalau orang nak jadi kawan? πŸ˜›

    Anyway, for tips on belanja bahasa lain macam English, well, usually kena baca and cakap banyak la. Kalau shy-shy tu, susah sikit sebab kalau naik improve, kena muka tebal sikit. Macam saya la. Bahasa Perancis saya tu memang teruk…grammar salah and etc tapi cakap jugak. As it turns out, saya seorang jeh yang kisah…orang Perancis pulak senyum besar besar sebab mereka tau susah nak jadi fluent dalam B. Perancis. As long as you make an effort, mereka tak kisah…

    Yeah, soon around September. Shop tu sekarang tutup la sebab nak bersalin soon…tapi bila buka, I might accept bank transfer – senang sikit bagi Malaysians and Singaporeans. I’ll let you know. πŸ™‚

    And thank you for the good wishes. Saya jugak harap the birth will go okay. πŸ™‚

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