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Lemon Tart with Chocolate Cookie Crust and Marmalade Cream Recipe


  • Author: David

Ingredients

Scale

For the Decadent Chocolate Cookie Crust:

  • 200g Chocolate Cookie Crumbs (approximately 2 cups of fine crumbs): The foundation of our tart, these crumbs provide a rich, chocolatey base that perfectly complements the tart lemon filling. You can use any firm chocolate cookies you love – think chocolate wafers, Oreos (cream filling removed), or digestive biscuits with chocolate coating. The key is to ensure they are finely ground for a smooth, compact crust. Pre-made chocolate cookie crumbs can also be used for convenience, just ensure they are of good quality.
  • 100g Unsalted Butter, Melted (approximately ½ cup): Melted butter acts as the binding agent for the cookie crumbs, creating a sturdy and flavorful crust. Unsalted butter is preferred to control the salt level in the crust, allowing the chocolate flavor to shine without being overly salty. Make sure the butter is fully melted and slightly cooled before mixing with the crumbs to prevent the crust from becoming greasy.
  • 2 tablespoons Granulated Sugar: A touch of sugar enhances the sweetness of the chocolate crust and balances the slight bitterness of dark chocolate cookies. It also helps to caramelize slightly during baking, adding a subtle depth of flavor. If your cookies are already very sweet, you can reduce the sugar slightly, but a little added sugar enhances the overall taste.
  • Pinch of Salt: Salt is a flavor enhancer in baking. A pinch of salt in the crust brings out the chocolate notes and balances the sweetness, creating a more complex and well-rounded flavor profile. Don’t skip this seemingly small ingredient – it makes a noticeable difference!

For the Tangy Lemon Filling:

  • 4 Large Eggs: Eggs are essential for the structure and richness of the lemon filling. They provide binding and create a smooth, creamy texture when baked. Use large eggs for consistency in the recipe. Ensure your eggs are fresh for the best results.
  • 200g Granulated Sugar (approximately 1 cup): Sugar provides sweetness and helps to create the characteristic tart-sweet balance of a lemon tart. The amount of sugar can be adjusted slightly based on your preference for tartness, but this quantity generally provides a well-balanced flavor.
  • 150ml Fresh Lemon Juice (approximately ½ cup, from about 45 lemons): Freshly squeezed lemon juice is absolutely crucial for the vibrant, tangy flavor of this tart. Bottled lemon juice can be used in a pinch, but fresh juice is significantly superior in flavor. Zest the lemons before juicing them to ensure you have the zest for the recipe.
  • Zest of 2 Lemons: Lemon zest is where a significant amount of the lemon flavor resides. It contains the aromatic oils that give lemon its bright, fresh scent and taste. Use a microplane or fine grater to zest the lemons, ensuring you only zest the yellow part and avoid the bitter white pith.
  • 120ml Heavy Cream (approximately ½ cup): Heavy cream adds richness and a luxurious texture to the lemon filling. It helps to create a smooth, velvety consistency and balances the tartness of the lemon juice. Do not substitute with milk or half-and-half, as heavy cream is necessary for the desired texture.
  • 2 tablespoons Unsalted Butter, Melted: Melted butter contributes to the smooth texture and richness of the filling, as well as adding a subtle buttery flavor that complements the lemon. It also helps to create a slightly glossy finish on the baked filling.

For the Delightful Marmalade Cream Topping:

  • 250ml Heavy Cream, Cold (approximately 1 cup): Cold heavy cream is essential for whipping into stable whipped cream. The cold temperature helps the cream to emulsify and hold its shape. Make sure your cream is very cold before whipping.
  • 2 tablespoons Orange Marmalade: Orange marmalade adds a unique sweet and slightly bitter citrus flavor that complements both the lemon filling and the chocolate crust. Choose a good quality marmalade with visible pieces of orange peel for the best flavor and texture. You can use smooth or chunky marmalade depending on your preference.
  • 1 tablespoon Powdered Sugar (optional): Powdered sugar adds a touch of sweetness to the marmalade cream and helps to stabilize it slightly. If your marmalade is already quite sweet, you can reduce or omit the powdered sugar. Taste the marmalade cream before adding sugar and adjust to your liking.

Instructions

Part 1: Preparing the Chocolate Cookie Crust

  1. Preheat Your Oven and Prepare Your Tart Pan: Preheat your oven to 175°C (350°F). Lightly grease a 9-inch tart pan with a removable bottom. This will make it easier to remove the baked tart later without damaging the crust. Alternatively, you can use a springform pan if you don’t have a tart pan.
  2. Crush the Chocolate Cookies: If you are using whole chocolate cookies, place them in a food processor and pulse until you have fine crumbs. Alternatively, you can place the cookies in a zip-top bag and crush them with a rolling pin until finely ground. Ensure there are no large pieces remaining for a smooth crust.
  3. Combine Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs, melted butter, granulated sugar, and pinch of salt. Mix well with a fork or spatula until all the crumbs are evenly moistened and the mixture resembles wet sand. The mixture should hold together when pressed.
  4. Press the Crust into the Tart Pan: Press the cookie crumb mixture firmly and evenly into the bottom and up the sides of the prepared tart pan. Use the bottom of a measuring cup or your fingers to create a smooth and even crust. Pay special attention to the edges and corners to ensure they are well-formed and consistent in thickness.
  5. Pre-bake the Crust: Bake the chocolate cookie crust in the preheated oven for 8-10 minutes, or until it is fragrant and slightly set. Pre-baking helps to ensure the crust is crisp and prevents it from becoming soggy when the filling is added. Remove the crust from the oven and let it cool slightly while you prepare the lemon filling.

Part 2: Making the Tangy Lemon Filling

  1. Whisk Eggs and Sugar: In a separate large bowl, whisk together the eggs and granulated sugar until they are pale and slightly thickened. Whisking incorporates air and helps to create a smooth and light filling. This step usually takes about 2-3 minutes of vigorous whisking.
  2. Add Lemon Juice and Zest: Gradually whisk in the fresh lemon juice and lemon zest to the egg and sugar mixture. Whisk until everything is well combined and the mixture is smooth. The lemon juice will react with the eggs and begin to thicken the mixture slightly.
  3. Incorporate Heavy Cream and Melted Butter: Gently whisk in the heavy cream and melted butter until they are fully incorporated into the lemon mixture. The mixture should be smooth and homogenous. Do not overmix at this stage, just ensure everything is well combined.
  4. Pour Filling into the Crust: Carefully pour the lemon filling into the pre-baked chocolate cookie crust. Ensure the filling is evenly distributed in the crust. If there are any air bubbles on the surface, you can gently tap the tart pan on the counter to release them.

Part 3: Baking the Lemon Tart

  1. Bake the Tart: Bake the lemon tart in the preheated oven for 25-30 minutes, or until the filling is set around the edges but still has a slight wobble in the center. The filling should be set but not completely firm, as it will continue to set as it cools. Avoid overbaking, as this can lead to a dry or cracked filling.
  2. Cool Completely: Remove the lemon tart from the oven and let it cool completely at room temperature. As the tart cools, the filling will continue to set and firm up. Allowing it to cool slowly at room temperature prevents cracking. Once cooled to room temperature, refrigerate the tart for at least 2-3 hours, or preferably overnight, to allow the filling to fully set and chill. Chilling also enhances the flavors of the tart.

Part 4: Preparing the Marmalade Cream Topping

  1. Chill Bowl and Whisk: Place a metal bowl and whisk in the freezer for 10-15 minutes to chill them thoroughly. Cold equipment helps the heavy cream whip up more quickly and easily.
  2. Whip Heavy Cream: Pour the cold heavy cream into the chilled bowl. Using a chilled whisk or an electric mixer, whip the heavy cream until soft peaks form. Soft peaks are formed when you lift the whisk, and the cream forms peaks that gently fold over.
  3. Add Marmalade and Powdered Sugar (optional): Gently fold in the orange marmalade and powdered sugar (if using) into the whipped cream until just combined. Do not overmix, as this can cause the whipped cream to become grainy. Fold until the marmalade is evenly distributed throughout the cream.

Part 5: Assembling and Serving

  1. Remove Tart from Pan: Carefully remove the chilled lemon tart from the tart pan. If using a tart pan with a removable bottom, gently push up from the bottom to release the tart. If using a springform pan, carefully release the sides of the pan.
  2. Top with Marmalade Cream: Generously spoon or pipe the marmalade cream over the top of the chilled lemon tart. You can create swirls, rosettes, or simply spread it evenly over the surface, depending on your desired presentation.
  3. Serve and Enjoy: Slice the Lemon Tart with Chocolate Cookie Crust and Marmalade Cream into wedges and serve immediately. Garnish with extra lemon zest, fresh berries, or a sprig of mint if desired. Enjoy the delightful combination of flavors and textures!

Nutrition

  • Serving Size: one normal portion
  • Calories: 450-550