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Original recipe: www.glutenfreealchemist.com/lemon-ginger-dark-chocolate-tart-no/
“This is not just a lemon tart. This is a Lemon, Ginger and Dark Chocolate Tart. It is also no bake and gluten free. AND it is easy to make. Quadruple win!
Being no bake, it is perfect for summer eating when the oven needs to be off as much as possible. But it is also show-stoppingly beautiful as a dinner party centrepiece. But wait…! This dessert is amazing when it’s cold as well. Make ahead of time so that you get to be with your guests and family as much as possible. Because let’s face it, who doesn’t love a crisp, refreshing lemon tart whatever the weather?”
Ingredients
Biscuit Base
- 350 g dark chocolate-coated ginger biscuits (cookies) (with stem ginger): crushed – eg GF Prewetts/Tesco/Sainsbury
- 105 g coconut oil melted
- 35 g chopped roasted hazelnuts
Lemon Filling
- 300 ml double (heavy) cream (DF alternative can be used)
- 397 g sweetened condensed milk = 1 tin (DF/ vegan alternative available)
- 1 to 2 lemons fine zest
- 3 lemons juice
- drop yellow food colour optional
Dark Chocolate Ganache
- 120 g dark chocolate good quality – chopped
- 60 g double (heavy) cream
Candied Lemon
- 1 lemon lemon thinly sliced
- 60 ml water
- 55 g white caster sugar
Optional Decoration
- 1 to 2 tbsp lemon sherbet crystals
- ½ tbsp grated dark chocolate
Method
Biscuit Base
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Prepare a 9 to 10 inch loose-bottomed non-stick tart tin, by base-lining with baking paper.
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Coarse-crush the biscuits by placing in a plastic food bag and bash with a rolling pin.
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Melt the coconut oil in a medium-sized bowl in the microwave or in a saucepan over a very gentle heat.
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Add the crushed biscuits and chopped nuts to the pan and stir until evenly coated with the oil.
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Pour the biscuit mix into the base of the tin and spread across the bottom, gently pushing up the sides of the tin with the back of a spoon until there is an even layer which forms a tart-case.
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Place in the fridge for about an hour to chill and set.
Lemon Filling
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In a large bowl, beat the double (heavy) cream with a whisk until it holds its shape in peaks.
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Add the condensed milk, lemon zest and lemon juice and a small drop of lemon food colour (if using). Beat until thick.
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Pour into the chilled tart case and place in the fridge for about 3 hours to set.
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When set, carefully remove the tart from the baking tin and place on a serving plate. If the sides have stuck, gently apply pressure to the outside of the tin by squeezing a little and the stuck bits should release. Carefully remove the baking paper from the base before placing on the plate.
Dark Chocolate Ganache
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Place the chopped chocolate in a medium-sized bowl and in a small saucepan, gently heat the cream until it just reaches simmer-point.
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Pour the cream over the chocolate and allow to sit for 15 seconds, before gently stirring to melt the chocolate and combine. You should end up with a smooth ganache. If there are any remaining chocolate chunks which don’t melt, microwave on medium setting for 30 seconds and re-stir.
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Allow to cool completely at room temperature, stirring frequently as it cools and thickens.
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Keep a close eye to avoid the ganache becoming too set.
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Once the ganache has reached piping consistency, use a piping bag and with your chosen tip, pipe around the edge of the tart.
Candied Lemon
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Place the water and sugar in a medium saucepan and stir over a low heat until the sugar has dissolved.
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Now bring to a boil and add the sliced lemon.
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Coat the lemon with the sugar liquid and continue to boil, turning frequently using tongs or a fork, cooking for about 10 minutes (until the lemons become more translucent).
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Using Tongs or a fork , transfer the lemon pieces to non-stick baking paper to cool completely (separated) before using them to decorate the tart.
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Sprinkle the tart with lemon sherbet and grated chocolate (optional).
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Store in the fridge until ready to serve.
Notes
BISCUIT BASE
Use vegan chocolate biscuits and if you can’t get any with ginger as well, simply add a little finely chopped stem ginger to the crushed base mix.
LEMON FILLING
Substitute the double cream for a thick coconut cream. Follow the instructions from this post to extract the thicker coconut cream (the bit you want). And use vegan condensed coconut milk instead of dairy condensed milk.
DARK CHOCOLATE GANACHE
Make sure the chocolate used is dairy free and substitute the dairy cream for a vegan or coconut cream alternative. The substitute will need to be a similar consistency to double cream.
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