-
Sift the flour and salt into a bowl. Add the butter
and rub in with the fingertips until the mixture
resembles breadcrumbs.
-
Add the egg yolk and sugar and enough cold water to
form a firm dough. Knead gently on a lightly floured
surface.
-
Wrap in Clingfilm (plastic wrap) and chill for at
least 30 minutes. Roll out and use to line sections
of a tartlet tin (patty pan).
-
Fill each with crumpled foil and bake in a preheated
oven at 200C/400F/gas mark 6 for 10 minutes. Remove
the foil and return to the oven for 5 minutes to dry
out. Leave to cool.
-
Place 100 g/4 oz/1 cup of the chocolate in a bowl
over a pan of hot water and stir until melted (or
melt in the microwave).
-
Brush all over the insides and round the edges of
the pastry cases. Leave to set. Whip the cream until
peaking and fold in the lemon curd.
-
Spoon into the cases (shells). Use a potato peeler
to shave curls off the remaining chocolate and use
to decorate the tops of the tarts. Chill until ready
to serve.
Desserts
Recipes - Chocolate Lemon Tartlets Recipe