Easy Lemon Tart Recipes
September 26, 2012
Easy Lemon Tart Recipes
Easy Entertaining – two easy lemon tarts and a give-away
The weather is starting to warm up, to me that means more entertaining. I love to entertain at home – it is easier for me to have friends visit and then I can maintain my children’s normal routine.
Here are two quick, easy recipes to whip up for entertaining. They were prompted by:
- A bag of lemons I received from my neighbour
- An email from Lindt announcing their 4 new flavours and a block of each in the mail:
- Passion Fruit Intense
- Strawberry Intense
- A Touch of Sea Salt
- Coconut Intense
I rarely purchase chocolate as a (Lindt) block has been known to disappear in a single evening at our place! You might notice that two of the flavours are missing in the photo above 🙂
The best way to describe these new flavours really is captured by the word “Intense”. When combined with the zing of lemon curd the tarts are a flavor sensation. I usually prefer plain chocolate but the real fruit bits, coupled with the characteristic deeply smooth and addictive Lindt flavor was a hit here.
I decided to use the chocolate to test some recipes. I subscribe to the theory that – the better quality ingredients, the better the results and flavor. I proved myself right (wouldn’t you know it!!) Many recipes call for “good quality chocolate”. How does this differ from “cooking chocolate”? In a few words – it tastes better…
Easy Lemon Tart Recipes:
Recipe 1:
Makes: 12 tarts
(Easy) Short Crust Lemon Curd Tart Recipe:
Ingredients:
- 1 quantity of lemon curd*
- 2 sheets of ready made shortcrust pastry
- Lindt Strawberry Intense chocolate to shave on top of the tarts
- 2 fresh strawberries sliced for the top of the tarts
*The lemon curd recipe I used was Stephanie Alexander’s from The Cooks Companion. If you want to speed up the recipe even more you can purchase lemon curd from a gourmet deli or grocer.
Steps:
- Set the oven to warm to 160 degrees
- Use the top of a glass, or a small dish, to cut the pastry to the desired size to fit inside greased metal muffin pans
- Add the pans to the oven to cook for approximately 15 minutes until golden
- Remove from the oven and allow to cool in the pan, remove when cool and place on a plate to serve
- Spoon the lemon curd into the shell and top with grated Lindt Strawberry Intense and some sliced strawberries
- Store in the fridge if there are left overs – this is highly unlikely…
Recipe 2:
(Easy) Lemon Curd Chocolate Tart:
- Makes: approximately 18 depending on the size of the muffin moulds used
- Preparation Time: 5-10 minutes
- Setting Time: 1 hour +
Ingredients:
- 1 quantity of lemon curd (as per recipe 1)
- 100 grams almond meal
- 60 grams butter
- 100 grams of Lindt Touch of Salt Chocolate
Steps:
- Put the chocolate and butter into a bowl that can sit over a saucepan containing a small amount of water. The base of the bowl should not touch the water
- Set the saucepan of water to simmer and stir until the chocolate melts then remove from the heat immediately
- Stir in the almond meal and then spoon the mixture into the silicone muffin pans – filling 1/3 of the way up
- Put the muffin moulds into the fridge to set for a minimum of 1 hour
- Once the chocolate has set remove it from the fridge and top with the lemon curd
- Store left overs in the fridge
So there you have it, two very easy recipes for entertaining.
There is an array of drool-worthy chocolate recipes on the Lindt website. They are categorised for cooks of any skill level from “Just Starting to “Chocolate Connaisseurs” there is also a section for Seasonal Treats (The Christmas Ice Cream Sandwich looks gorgeous!)
Giveaway: This Giveaway has now closed for entries.
The winner will be announced on Friday 05/10/12. Thanks to everyone who entered it is not going to be easy to select a winner! There is a fabulous selection of mouthwatering entries.
The lovely people at Lindt are offering 16 blocks of Lindt chocolate for your pure pleasure and enjoyment. Yes – 16 blocks to one lucky winner.
Competition Details:
- Entry is open to anyone residing in Australia
- Entries commence 26/09/12 and ends on 01/10/12 at 5pm
- The winner will be notified via email and announced on the blog on 05/10/12
- The chocolate will be sent direct to the winner from Lindt. The chocolate flavor selection will be at the discretion of Lindt.
- Estimated value is $60.00
Leave a comment below telling me what you will make from (at least some) of the chocolate.
The three ideas that make my mouth water the most will be passed onto Lindt to determine the lucky winner.
* Please note:
- Lindt is responsible for prize fulfillment. The product offered for the giveaway is free of charge, no purchase is necessary. Facebook and Twitter are in no way associated with this giveaway.
- I received aone of each of the new Lindt blocks of chocolate. I was not paid to write this post, the opinions stated are my own. I thought you would like to take the rest of the chocolate on offer off my hands.
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Black forest cake with different chocolate curls on top
I can think of so many yummy thinks that i can make, but at the moment my favourite thing i love to make at the moment is chocolate freckles, their so much fun to make.
Anything that u can make out of this DELICIOUS, YUMMY, CHOCOLATE mmmmmm I would DEVOUR all of it 🙂
As part of some care packages to deployed ADF members: their day a little more cheerful.
16 blocks??? 😀 I’d love to start my Christmas recipes early. Rocky road, truffles, Christmas mud cake. Oh I love Christmas lol!
Chocolate crunchie slice, mix crushed chocolate biscuits with dessicated coconut, tin of condensed milk and 2 chopped up crunchies, put in slice tin, pour melted Lindt chocolate over the top, sprinkle with another chopped crunchie and put in the fridge to set, then cut up into slices!
i’d love to melt all this chocolate and pour it into my chocolate fountain so it can cover all my marshmellows on a stick!
Moulded Christmas chocolates for our church fete.I love making these…little Santas,trees and holly shapes would be fun to create.
That new Passionfruit intense flavour is a total favourite of mine at the moment! I especially love how it has almonds in it as well. I’d love trying to make a beautiful and simple chocolate mousse with it – I think the passionfruit and almond in the chocolate would definitely take it up a notch! I already like to make mousse with the Lindt Chilli chocolate – SO GOOD!
It depends what flavours they send me! I prefer eating most of Lindt’s chocolates unadulterated, but the dark chocolate makes for great, gooey chocolate brownies and I am also partial to a rich chocolate and pear tart and the milk for a chocolate fondue (yes I’m old school)… the options are endless!
Chilli Chocolate Chip Cookies with chopped up Lindt A Touch Of Salt chocolate. These are made with chilli powder and pack a real punch. I love the surprised look on people’s faces when they bite into one and it bites back.
My son gave me a recipe for a decadent chocolate tart and Lindt would be fabulous for this.
I would make old fashioned home made Rocky Road with marshmallows, jubes, cocnuts and peanuts. I have never tasted it with such good quality chocolate, it would be unbeatable with Lindt chocolate!!!
Just liked you on facebook too, nice blog!
Chocolate tarts. I just can’t get enough of them!
A mess! A melted chocolate smudge around the corners of my mouth, and possibly on my fingers too!!
Chocolate Chantilly – the most amazing recipe, needed just chocolate and water.
200g of dark chocolate
1 glass of water
Place the water and chocolate into a saucepan over medium heat, stir until completely melted. Place the saucepan into a bigger bowl filled with some ice and cold water. Whisk the mixture – it will thicken and take on the appearance of whipped cream. Done!
I have just discovered a new (to me) recipe for teabag cookies. I am hosting a fundraising tea this weekend and made the cookies with rose petals in them. then the bottom half of the cookie is dipped in chocolate – totally sinful! The teabag label says “afternoon delight”. If I won your prize I would try them with bits of pineapple and dip them into the coconut intense chocolate. “Ooh lala! pina colada” teabags!
Beautiful looking tarts – love that the recipes are so nice and simple and easy to throw together 🙂 How lovely that you got to sample the new Lindt flavours you lucky thing! I’d be hard pressed coming up with a recipe for them, too hard to not just eat them by themselves hehe.
Dear Lindt chocolates,
My name is Michelle and I’ma chocoholic.
I promise that if I were to win you, that you would come to a good home!
I would ensure that you were a shining star in some fabulous desserts, including this Choc-A-Block Trifle http://www.taste.com.au/recipes/19110/choc+a+block+trifle
And these scrumptious Vanilla and Chocolate Whoopies!
http://www.taste.com.au/recipes/28469/chocolate+vanilla+whoopies
Or even some chocolate souffle puddings with chocolate sauce!
http://www.taste.com.au/recipes/22000/chocolate+souffle+puddings+with+chocolate+sauce
However I use you, I know it will be wonderful for us both!!
I eagerly await your arrival!
Michelle
I’m all over homemade rocky road at the moment!!! Would be extra special to use Lindt chocolate xxxx mmmmm xxxx
It has got to be a thick goopy rich hot chocolate for me.
I have never been much of a cook, so the only thing I can see myself making with this chocolate is…. a pig of myself 😉
Oh yum! I would chop up the Strawberry Intense and add it to my chocolate cupcakes, so you get nice chunks of melty chocolate when you bite in! Then I would grate some of the Coconut Intense to sprinkle over the icing, add a dob of cherry jam and a glace cherry to the top and it would be just perfect!
My first ideas are brownies with salted caramel (saw these made ages ago and still haven’t managed to make them! I’d make a special effort for THIS chocolate), little tarts of passionfruit and chocolate, fresh strawberries with gooey ganache.. oh and choc ripple cheesecake… the most indulgent hot chocolate ever… I’m starting to verge into things I’d need to invent recipes for, but that’s half the fun! 🙂
From these 16 blocks of chocolate, I will make….
A big mess with all the wrappers after i polish of all 16 blocks. (maybe I should leave one for the hubby!) I will try and keep this mess inside the pantry, where I will be hiding while scoffing all 16 blocks, so the kids don’t see me. ( I will have to share if they find me!) if there is any left over I will make a chocolate cheesecake brownie..
Hi Kyrstie,
I would make
Flourless Chocolate Cake (and top with the corresponding fruits from each variety) and…
a Chocolate coconut ice with the Lindt Coconut Intense block.
Yum!
Liz N
With Christmas fast approaching, candied orange peel with one end dipped in chocolate, then packaged up in pretty bottles for gifts.
I’ll make you my cousin Gina’s recipe of salted caramel slice……..dangerously good!
that’s a base, caramel, chocolate and a dusting of sea salt…ohhh I just had to drool it out for you!!!!!!!!!!!!
So many things I love to make with chocolate, it’s one of my staple foods 😉
I make a baked white chocolate cheesecake and I melt a mars bar to go over the top of that. Also my Nanna gave me a Kahlua Slice recipe which is to DIE for and I grate white chocolate over the top just because it makes it MORE delicious. They are my 2 favourite things to make 🙂
Forgot to say in above comment that’s what I will make if I won. I know the whole family loves those 2 recipes and my friends come from everywhere to get a slice of each. Can’t beat a favourite.
Chocolate Mousse with crushed berries (strawberry, raspberry, cranberry or whatever you have available. I love the mixture of the tartness of the berries against the chocolate. I think that the new strawberry intense flavour Lindt chocolate will bring our favourite dessert to a whole new level. This is also a super simple dessert that the kids can help with. You just get some raspberries and crush them and pop them into a pretty glass, melt the chocolate, allow to cool slightly. In a separate bowl beat some eggs and sugar, them pour in the melted chocolate and some whipped cream. Fold all together and pop in the glasses over the raspberries and dust with cocoa. Not only is it quick but I generally have most of the ingredients on hand (ok well except for the chocolate ’cause it doesn’t tend to last that long in our house)
I would make chocolate mud cups….just melt at whole block of Passionfruit Intense with a cup of cream and set in pretty little shot glasses. Top with fresh whipped cream. Simple and delicious.
I would make my most favorite dessert ever that is worth ever last calorie. chocolate lava cake. This delicous warm, decadent dessert melts in your mouth leaving you in in a haze of delight.
I will be making some Christmas Cake Pops this year and would love to dip the pops in Lindt chocolate. It’ll be a winner with the family for sure! 🙂
I would make various chocolate mousses, just Imagine passionfruit chocolate mousse, coconut chocolate mousse and strawberry chocolate mousse all served up with lashings of whipped cream, oh my yum indeed
i would make a lto of fruits cover with chocolate that my kids love and a re healthy like straweberries,bananas, apples ,etc..
I’ll make “peace of mind”. My co-worker and I finish every day in a school library with a square each of Lindt chocolate. It’s our reward and treat – it can’t be beat!
I would make chocolate and banana bread, chocolate and ginger cups, chocolate panna cotta, chocolate and strawberry ganache to be drizzled over crumbed and deep fried bananas! Then what is left over will go to my snacking on after the kids go to bed stash!! I LOVE LINDT CHOCOLATE.
My “famous” (within my circle of family of friends anyway!) choc, cherry, caramel tart.
A buttery biscuit base, thick caramel filling with whole glace cherries, topped with a layer of chocolate. Divine. Actually, that’s an understatement.
Triple chocolate praline tart, using the salted Lindt would be just AMAZING!!!!!
I would make my Easy Chocolate Mud Cake. Using the strawberry intense will give it the most devine flavour. It is already thick, gooey and chocolatey so the strawberry intense will make it just perfect….it will only use 3 blocks as well so I’ll have plenty left to eat.
I’d make this HEAVENLY CHOCOLATE CAKE it’s TO DIE for!! ha, ha!!!
HEAVENLY CHOCOLATE CAKE
200g good bitter chocolate
100g ground almonds
1 tbs brandy or cognac
100g butter
3 eggs, separated
1 tbs strong black coffee
100g caster sugar
icing sugar to coat/dust
Combine chocolate, brandy and coffee in a heat proof bowl over a pot of simmering water or in the microwave. Stir when melted, add butter and sugar, stirring well until melted. Remove from heat and add almonds, then stir in lightly beaten egg yolks. Beat egg whites until stiff and peaky. Stir a spoonful of the whites into the mixture to lighten it, then gentle fold in the rest and turn into a buttered, paper lined 18cm cake tin and bake at 160oC for 45 minutes. Leave to cool completely before turning out.
I serve a thin slice at the end of dinner. The only accompaniment it needs is an “angel’s breath” of icing sugar through a fine mesh sieve before serving!
This will satisfy any little chocolate devils!
i would make chocolate Ganache which i could then use to make chocolate rum balls coated in cooked coconut, make some cookie sandwiches or use it to ice some chocolate cakes and cupcakes made from more Lindt chocolate
I would make a choc/orange cheesecake with chocolate swirls on top for a birthday cake that I need to make. The rest would be eaten as a treat at the end of a busy day with a coffee
I’d use the Lindt Strawberry Intence in a very rich Dark Chocolate, White Rum and Strawberry Cheesecake. I love trying new flavours in cheesecake, I’ve made this one before but with fresh strawberries and cooking dark chocolate, it was for my daughter-in-laws birthday and went down a treat.
id make a chocolate hazelnut slice i make this often using a biscuit base mixed with toasted almonds and a topping of lindt hazelnut chocolate melted spread on top delicious everyone loves it always a winner
I would definately make a special cup of Lindt coffee with some of the coconut intense, melting the pieces of chocolate in my coffee a’la Lindt Cafe Style.
With the touch of Sea Salt I would add chilli and melt the chocolate for the best dessert burrito you have ever tasted.
And the Passionfruit Intense would totally twist around Grandma’s Vanilla Passionfruit Slice recipe to add the delectable and moreish taste of Lindt!
Now for the Strawberry Intense, I would make the sexiest cheesecake you have ever tasted with lattices of chocolate crisscrossing all the way through it and when you taste the strawberry you will have a massive wave of extacy racing through your body!
One more thing shhhhh….
“I DIE!!!!”
I would make “myself sick from eating too much chocolate!!”
I would make triple chocolate brownies. I love the chewy chocolate texture and taste. I always serve them with french vanilla ice cream and raspberries to make them extra special.
salted chocolate caramel with a rich dark chocolate mousse with hints of orange through it