Preparation time: 30 minutes
Cooking time: 30 minutes, plus 3 hours chilling
Irish-born chef and cookery writer Trish Deseine, who lives in Le Perche, shares her recipe for this scrummy chocolate tart whose ingredients list of yuzu and fleur de sel really lifts it into a class of its own.
- 1 sheet ready-made shortcrust pastry
- 200ml whipping cream
- Finely grated zest of 1 lemon
- 300g bittersweet chocolate, finely chopped
- 3 egg yolks
- 45g unsalted butter
- Candied lemon and yuzu peel (from Asian food stores)
- Fleur de sel sea salt flakes, to decorate
1Preheat the oven to 200°C / Gas Mark 6.
2Line a 23-25cm tart pan with the pastry. Line the pastry shell with parchment paper and fill with pie weights. Bake blind for 20 minutes until the pastry is nice and golden, removing the weights and parchment paper for the last 5 minutes. Remove from the oven and let cool.
3Heat the cream in a pan with the lemon zest. Put the chopped chocolate into a bowl and strain the cream over it. Stir gently, add the eggs and butter and stir again.
4Pour the chocolate mixture into the cooled tart shell and let cool completely.
5Decorate the top of the tart with the candied lemon and yuzu peel and a sprinkling of sea salt.
6Enjoy with Banyuls.
IMAGE © DEIRDRE ROONEY
First printed in our sister publication France Today
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