Lemon and chocolate tart

Ingredients

For the dough

• 250 g flour
• 10 g flour for rolling
• 125 g unsalted butter
• 90 g powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 lemon (zest)
• 1/8 teaspoon salt
• 15 ml cold water

For the filling

• 2 eggs
• 4 egg yolks
• 160 g powdered sugar
• 120 ml lemon juice
• 1 lemon (zest)
• 200 ml full-fat sour cream (20% fat)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For the chocolate layer

• 50 g dark chocolate
• 50 g milk chocolate
• 15 g Nutella

For decorating

• 25 g dark chocolate
• 15 g butter
• 20 g powdered sugar
• 5 g mint leaves

Preparation

1. Mix the flour, powdered sugar, cold cubed butter, egg, vanilla, zest of one lemon and salt. Knead until the dough comes together; if it is too firm, add 15 ml cold water. Dust it lightly with flour and chill for 30 minutes. 2. Roll out the dough on a floured work surface, fit it into a 23 cm tart pan and trim the edges. Chill the pan for 20 minutes. 3. Heat the oven to 180°C. Cover the dough with parchment paper and baking beans, then bake for 15 minutes. Remove the paper and beans and bake the crust for another 5 minutes, until the surface is slightly dry. 4. Let the crust cool for 20 minutes. Melt the dark chocolate and milk chocolate together with Nutella, spread the mixture over the tart base and let it cool for 10 minutes. 5. For the filling, lightly beat the eggs, egg yolks and powdered sugar. Add the lemon juice, zest of the second lemon, vanilla, salt and sour cream, then mix until smooth. 6. Set the oven to 110°C. Pour the filling into the pan and bake the tart for 60 minutes, until the edges are set and the center still jiggles slightly. 7. When the tart is nearly done, melt the butter and dark chocolate for the sauce in a small saucepan over low heat for 3 minutes. Stir until the sauce is glossy. 8. Take the tart out of the oven and let it cool for 5 minutes. Pour the chocolate sauce over the top and decorate with mint leaves. For the sugar version, let the tart cool completely, sprinkle with powdered sugar and caramelize it with a kitchen torch. 9. Chill the tart for at least 4 hours or overnight.