I thought it was a good idea to give the recipe after my last post, this is taken from one of my cookbooks.
Preparation time- 40 minutes
Chilling time- 3 hours
Cooking time 35 minutes
Use a 23 cm (9 inch) tart tin
Pastry: 175g plain flour, 25g icing sugar, 2 tbsp cold water,
25g cocoa, 125g unsalted butter, 75g dark chocolate (60%) grated,
pinch of salt, 1 large egg yolk.
Filling: 3 fresh unwaxed lemons, 4 large eggs, 150g castor sugar, 150 ml double cream.
To make the pastry - Sift together the flour, cocoa, salt and icing sugar. Rub in cold butter until the mixture resembles fine breadcrumbs.
Mix the egg yolk with the water and add to the mixture to make the dough.
Gather the pastry into a ball, wrap it in greaseproof paper and chill in the fridge for about half an hour.
Roll out the pastry and line the tart tin.
Prick the pastry base with a fork in several places and chill for at least 2 hours.
Preheat the oven to 200 degrees C/Gas mark 6. Line the pastry case with foil and baking beans and bake blind for 15 minutes, then remove the foil and bake for 5 more minute.
Remove the tin from the oven and sprinkle the grated chocolate evenly around, then leave to cool.
To make filling - Finely grate the zest from the lemons into a mixing bowl.
Squeeze and strain the lemon juice and add it to the zest with the sugar.
Whisk until the sugar has dissolved then whisk in the eggs and cream until the mixture is smooth.
Pour the filling into the cooled pastry case and carefully return it to the oven.
Bake for about 30-35 minutes until just set. Remove from the oven and leave
on a wire rack to cool completely before removing from the tin.
Dust with icing sugar before serving.