Strawberry Chocolate Tart with Lemon Caramel
- Black Chocolate Tart Shell
- 200 g (1 1/3 cup) all purpose flour
- 40 g (1/4 cup) black onyx cocoa powder
- 20 g (1/4 cup) natural cocoa powder (not dutch processed)
- 25 g (2 tablespoons) mesquite flour
- 226 g (2 sticks) unsalted butter
- 60 g (1/2 cup) confectioners’ sugar
- 1 large egg plus 1 tablespoon water for egg wash
- Pastry Cream
- 1 large egg
- 1 large egg yolk
- 1/8 teaspoon (generous pinch) of salt
- 18 g (2 tablespoon) all purpose flour
- 50 g (1/4 cup) white granulated sugar, divided
- 1 cup whole milk
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons unsalted butter
- Lemon Caramel
- 1/4 cup strained lemon juice
- 2 tablespoon water
- 1” piece of cinnamon stick
- 1/2 cup plus 1 tablespoon white granulated sugar, divided
- 1 tablespoon invert sugar or corn syrup
- This recipe is vegetarian
- Produce
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- Cinnamon stick (1 piece)
- Cocoa powder, natural (20 g)
- Confectioners’ sugar (60 g)
- Flour (218 g)
- Granulated sugar, white (50 g)
- Granulated sugar, white (9/16 cup)
- Invert sugar or corn syrup (1 tablespoon)
- Lemon caramel (1)
- Mesquite flour (25 g)
- Onyx cocoa powder, black (40 g)
- Salt (1/8 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Bread & Baked Goods
- Chocolate tart shell, Black (1)
- Drinks
- Lemon juice (1/4 cup)
- Water (2 tablespoon)
- Dairy
- Butter, unsalted (226 g)
- Butter, unsalted (1 1/2 teaspoons)
- Pastry cream (1)
- Whole milk (1 cup)
- Refrigerated
- Egg, large (1)
- Egg plus, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on eatthelove.com
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Recipe Stats
Published July 11, 2011 (1 year ago).
31 people saved this recipe.
