Chocolate Lemon Tart

Ingredients

Crust

• 1/4 cup unsalted butter cut into cubes 1/4 cup sugar
• 1 cup of finely ground almonds
• 1/2 cup all purpose flour
• 1 Tablespoon Amaretto (or kahlua or rum) * or use almond or rum flavoring
• Lemon Curd
• Make the curd ahead of time as it needs chill in the refrigerator for 4 hours before using.
• 3 eggs
• 1/2 cup white sugar
• 1/3 cup real lemon juice
• 1/4 cup butter
• 2 teaspoons lemon zest
• For the filling
• 8 ounces bittersweet chocolate, finely chopped
• 4 ounces semisweet chocolate, finely chopped
• 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 1/4 teaspoon fine salt

Directions

The Nutty Crust

1. Cream the butter and sugar until smooth.
2. Add the nuts and flour - mix well. Add amaretto and mix until the dough forms a ball. Divide and press the dough evenly into a springform 8 inch pan.
3. Make the crust just a little over 1/4" thick.
4. Allow the dough to rest in the freezer for 30 minutes, or in the refrigerator for 1 hour.
5. Preheat the oven to 350˚F. Put the tart shell on a cookie sheet and bake for 20-25 minutes, or until golden.
6. Cool for about 5 minutes then carefully remove the tin and cool the shells completely on the rack.
7. The Lemon Curd
8. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
9. Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hour.

Chocolate Filling

1. Place chocolate and butter in a medium bowl; set aside.
2. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
3. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
4. Pour ganache into the cooled tart shell and transfer to the refrigerator.
5. Chill until set, about 1 1/2 to 2 hours.
6. Once chocolate has set, top with lemon curd and store in fridge until ready to serve.