Grate the lemon zest first, using a fresh, clean lemon. Only grate only the yellow part, avoiding the white pith which can be bitter. Then squeeze the lemons through a strainer for their juice.

Mix the egg yolks with the sugar in a small heavy bottomed pot. Whisk in the lemon juice.

Cook on medium heat until the mixture begins to thicken, stirring constantly. Do not boil or the eggs may scramble.

Turn off the heat and whisk in the butter pieces. When all the butter is incorporated, whisk in the lemon zest.

Allow to cool in the refrigerator. Yield is approximately 2 cups.

Heat the cream in a heavy bottomed pot, just until it gets very hot; do not boil.

Put the chocolate in a heat safe bowl and pour the hot cream over it. Wait a few minutes and then whisk until all the chocolate is melted.

Yield is approximately 2 cups.

Preheat oven to 425 degrees.

Fit bowl with metal blade. Add flour, sugar and butter to bowl (add salt if butter is unsalted).

Put on the lid and process in short bursts, about 10 times to break up the butter into the flour.

Mix the egg yolk and water in a small bowl and with the processor on, pour the egg/water mix through the tube in the lid into the bowl. Keep mixing until the dough forms into a ball inside the bowl. Remove and form into a small cake.

Cut the butter into the flour and sugar, working it through by hand until it becomes like coarse meal or breadcrumbs. Mix in the egg/water mixture with a fork until it’s incorporated and the dough comes together in a soft ball.

Roll the dough out on a lightly floured surface. Once it is rolled out, put it in a 10” tart pan with removable bottom and press the dough into the edges, pulling off any excess.

Because the filling for this recipe is not cooked in the tart shell, the crust needs to be baked by itself. To keep the center of the crust from puffing up and cracking during baking, you’ll want to weigh it down.

Cut a piece of parchment paper or foil to fit the bottom of the tart pan (see tip below).

Pierce the bottom of the dough with a fork and put the paper on top.

Weigh down with pie weights or beans.

Bake for 8 minutes or until the edges of the crust begin to color. Remove from oven, and carefully remove the paper and beans. Put the tart back in the oven and bake until crisp and golden, about another 8 minutes. Remove and let cool. Fill.

1 baked tart crust

1 chocolate ganache recipe

1 lemon curd recipe

Once the crust is baked, allow it to cool.

Mix up the ganache and while it is still soft, pour it into the crust and place it in the refrigerator to firm up, about 20 minutes. Then spread the lemon curd on top.

Optional garnishes; chocolate rose leaves, candied citrus peels or slices, chocolate curls.