the temperature at which sweets happen

Heart Shapes

A few years ago on Mother’s Day, Gabriel passed me this note in Sacrament meeting:

Many years later this Mother’s Day, the eggs are still quite content unfertilized which keeps the furries quite happy having me all to themselves… going to the park… running… weekend road trips on a whim… endless days swimming at the beach… treats instead of dinner… snuggling in bed together after Gabriel goes to work…

This year my brainy beau treated me to a tasty, heart shaped breakfast in bed –


with a mood setting backdrop of a dozen red blooming roses –


and… chocolate of course.


Gabriel had also expressed a desire to make me a Mother’s Day dessert, but he has been hard at work (very nearly killing himself) to finish a project for a very exciting potential job, so I willingly stepped in. Sometimes Gabriel thinks he is a machine, and sometimes I’m convinced that he’s right.

He and I both enjoy a delicious dessert from Dorie Greenspan: The Most Extraordinary Lemon Tart, so when thumbing through my favorite cookbook and seeing a recipe for a Chocolate Lemon Tart with lemon glaze and filling I was already addicted without having even made it yet.

Tart: Chocolate Lemon
Filling: Chocolate Ganache, Lemon Curd
Glaze: Lemon Custard
Yields: 8-12 Tartlets

This recipe comes once again courtesy of “The Cooks Encyclopedia of Chocolate” pg. 210.

Making this dessert requires both time and patience, as you can likely surmise from the title and counterparts alone. This dessert is both lovely and delicious, but it doesn’t come close to replacing the very aptly named Extraordinary Lemon Tart – nonetheless it proved a delightful addition to a beautiful Mother’s Day in the Olson home.

Chocolate Pastry:
Melt ½ cup butter and 2 tablespoons cold water

Add
1 ½ cups flour
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Stir to smooth, chill

Roll out to ¼” thickness and line tart dishes
Prick with a fork and blind bake at 375° for 7-10 minutes
Let cool

Lemon Custard Glaze:
Heat to boil zest of one lemon and 1 ½ cups milk
Drain and return milk to stove on low

Lightly whisk 6 eggs and ½ cup of sugar
Temper the milk with the egg mixture, and return to heat
Cook until mixture lightly coats the back of a spoon
Stir in 2 tablespoons lemon juice
Let chill

Lemon Curd:
1 tablespoon lemon zest
4 tablespoons lemon juice
¾ cup butter
2 cups of sugar
In a double boiler, stir over low heat

Add 3 eggs and cook, stirring constantly for 15 minutes, until mixture is clear and glossy and coats the back of a spoon

Strain and chill

Chocolate Ganache Filling:
Bring ¾ cup cream to a boil, remove from heat and stir in 6oz. of chocolate
When chocolate is fully melted, stir in 2 tablespoons of butter

Finalè:
Pour chocolate filling into baked tart shells to fill halfway

Chill for 10 minutes
Spoon lemon curd over chocolate to fill shell
Ladle custard glaze over tart and decorate with melted chocolate and lemon curls


*I recommend making the glaze and custard the evening prior, the pastry and ganache the day off



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