Ingredients: |
Ingredients: Almond Shortbread Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup confectioners' sugar
1/3 cup ground almonds
1/2 cup (1 stick) butter, melted and cooled
1/2 teaspoon almond extract
1 1/2 squares bittersweet, chocolate
Lemon Filling
1 cup granulated sugar
2 Tablespoons flour
1/2 teaspoon baking powder
3 large eggs, lightly beaten
Juice of 1 lemon
Grated rind of 1 lemon
Confectioners' sugar, for decorating
|
Directions: |
Directions:Preheat the oven to 350 degrees. Lightly butter a 9 1/2—inch tart pan with a removable bottom (or use a 9-inch pie pan).
To make the crust, sift together the flour, salt, and confectioners' sugar in a small mixing bowl. Blend in the almonds, and then beat in the cooled melted butter and almond extract until thoroughly combined, forming a thick dough.
Using your fingers, press the dough into the tart pan, evenly lining the bottom and sides. Place the pan in the oven and bake for 15 to 20 minutes, or until lightly browned and then transfer the tart pan to a wire rack.
While the crust is prebaking, melt the chocolate in a small, heavy saucepan over low heat or in the top of a double boiler over simmering water (I use the microwave). While the crust is still warm, brush the chocolate in an even layer over it, coating the bottom completely, and allow the chocolate to cool.
To make the filling, sift the granulated sugar, flour, and baking powder together in a small mixing bowl, and then beat in the eggs, lemon juice, and lemon rind. Pour this mixture into the cooled, chocolate-coated crust.
Carefully return the filled crust to the oven and bake for about 20 minutes, or until the filling is set and very lightly browned. Remove to the wire rack and allow the tart to cool completely. Remove the outer ring of the tart pan, leaving the tart on the pan bottom. |
This recipe for Bittersweet Lemon Tart with Almond Shortbread Crust is from