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
8 egg yolks, beaten
1 cup lemon juice
5 tbsp flour
21/2 cups sugar
115 gms butter (¼ lb)
½ cup hot water
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.