My first reaction to a chocolate flavoured with lime was disbelief. That was quite a while ago and since then I have come to love this combination. So, when I had some lemon filling left over from my cake (please refer my earlier post Lemon Cheese Cake), I decided to make these tarts.
The original recipe for the chocolate shells are from Hershey’s. I just used lemon filling instead of their cream cheese filling. It tasted amazing! I just loved the sharpness of the lemon against the rich chocolatey tarts.
You need to make only half the filling for the tarts. I already had some left over after using it as a filling for the cakes.
If you decide to make these, please let me know. They’re really simple – just mix all the ingredients for the tart shells and refrigerate. This recipe makes around 20 tarts.
PREP: 30 minutes
Ingredients
8 egg yolks, beaten
1 cup lemon juice
5 tbsp flour
21/2 cups sugar
115 gms butter (¼ lb)
½ cup hot water
Tart Shells
2 cups icing sugar
1 cup vanilla wafer crumbs
1 cup ground almonds
½ cup Hershey’s cocoa
¼ cup milk
Combine icing sugar, wafer crumbs, ground almonds and cocoa in a bowl. Sprinkle in milk, a little at a time, mixing until the ingredients are moistened and cling together. Shape into walnut sized pieces. Place in 20 paper-lined 11/4 inch muffin cups. Press the dough against the bottom and sides of each cup. Chill.
To make the filling, beat all the ingredients together with ½ cup hot water together. Cook in a double boiler, stirring constantly until the mixture thickens and is of spreading consistency. Cool and fill the tart shells with the filling. Sprinkle some desiccated coconut on the top.
Yummy that’s a special recipe! The combination of chocolate and lemons is unusual, but it does sound fantastic and it’s more unique than using oranges for a touch of citrus. Plus, they look divine! I will love to make them for get-togethers 😊
Thanks a lot. I hope you do make them. Please do let me know if you do.
Looks delicious 😊
Thanks for sharing
Thank you. I hope you try them out.