Meyer Lemon Tart with Dark Chocolate

New Jersey winter is upon us. Not a white winter. Not like the ones described in all the Christmas songs playing incessantly on the radio. No, east-coast winters are less spectacular – more gray and chilly and bright and snowy.

Luckily, nature has a sense of humor. Tucked inside these winter months is a hidden season; a season when citrus fruits reach their pinnacle, with tastes ranging from sweet and sour to tangy and tart. And it’s just in time too. From November to December, the markets are bursting with ripe citrus fruits; look out for different or exotic varieties of grapefruits, oranges, limes, lemons, tangerines. It’s the best time to try fruits like blood oranges, key limes, and kumquats, which are usually hard to find and expensive.

Meyer lemons are smaller, rounder, juicier versions of their more common cousins. The flavor is much more rich and sweet, with a darker juice that lends itself well to entrees, drinks, desserts. It’s also a fine source of vitamin C, which is essential for the cold season.

A full list of the best citrus fruits is available here.

Although the chocoholic in me rejects to fruity desserts, this Meyer Lemon Tart was almost enough to change my mind completely. The lemon curd was sweet and tart, while the layer of bittersweet chocolate added just the right amount of sweetness. And how can you say no to something that looks so precious?

If you choose, top with thinly sliced strawberries and chocolate shavings.  Just sit back, take a bite … and let it bring you out of the winter funk.

 

Meyer Lemon Tart with Bittersweet Chocolate
Recipe by Suzanne Goin, with notes from yours truly

It may look like a lot of directions, but this is really simple to make so don’t worry! Take it one step at a time and it’ll be worth it.

Ingredients:
For the sweet tart crust (pâte sucrée)
1/4 cup heavy cream
2 extra-large egg yolks
2 3/4 cups plus 2 tbsp all-purpose flour
1/4 cup plus 3 tbsp granulated sugar
1/4 teaspoon kosher salt
1/2 pound unsalted butter
2 ounces bittersweet chocolate

For the lemon curd

4 extra-large eggs
3 extra-large egg yolks
1 cup plus 1 tbsp granulated sugar
1 cup Meyer lemon juice (From approximately 8-9 Meyer lemons, not the regular ones in the grocery store. Use a juicer if you can!)
10 tablespoons cold unsalted butter, cut into small pieces
pinch of kosher salt

Directions:

Whisk the cream and egg yolks together in a small bowl.

In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks and mix until just combined. Do not overwork the dough.

Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.

If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little. If the dough is manageable, place it on a lightly floured work surface and roll it out into a 1-inch-thick circle, flouring as necessary. Drape the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. Chill for 1 hour. Preheat the oven to 375°F

Prick the bottom with a fork and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

Melt the chocolate in a double boiler over medium-low heat. Spread the chocolate evenly on the crust and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.

While the crust is chilling, make the curd. Whisk the eggs, yolks, sugar, and lemon juice together in a heavy-bottomed saucepan. Cook over medium heat, stirringcontinuously until the lemon curd has thickened to the consistency of pastry cream and coats the back of a spatula.

Remove the lemon curd from the heat. Add the butter a little at a time, stirring to incorporate completely. Season with the salt. Let the curd cool about 8 minutes, and then strain it into the prepared tart shell. Chill the tart in the refrigerator for about an hour, until it sets.