Chocolate and lemon tart

When I still lived at home in the middle of nowhere my favourite dessert was a lemon tart. Then my mum found a recipe for lemon tart with chocolate pastry, and I was in heaven! I requested it as often as I was allowed, and when I went away to uni I requested it as dessert with any meal on my return. At some point I forgot about it, until recently and I've been trying to figure out a way to make it ever since. Hence this recipe was born. It's not actually that similar to the dessert I remember but it was damn tasty, and the friends who I fed it too were in full approval, so much so we all had two massives slices and hence the tart was gone.

Ingredients (Serves 8)

For the pastry

60g coconut flour

30g flaxseed

35g cocoa

40g xylitol or sweetener of your choice

110g butter

200ml double cream

For the Filling

5 eggs (separated)
200ml double cream
Lemon Zest 1 lemon
Sainsburys sucralose powdered
Juice of three lemons (about 100ml)

Disclaimer: I have made this recipe a couple of times now, and have replaced half the lemon juice from lemons with the lemon juice you get in bottles. If anything I actually think that is tastier but it is your choice.

1. Pre-heat the oven to 180 degrees.
2. Weigh out and mix together all the dry ingredients for the pastry.
3. Melt the butter on a low heat.
4. Add the dry ingredients to the butter and mix thoroughly.
5. Pour in the double cream and mix, make sure the heat is low so the cream doesn't boil.
6. Continue mixing until the cream is fully combined, it will still be quite sloppy at the end but the mixture should stick together when pushed. Don't expect it to look like normal pastry, but if it seems runny continue mixing until it gets stiffer.
7. Dump mixture into the middle of the flan dish and push it into the dish and up the sides. It is sticky! you will get it over your fingers and random holes will appear, but keep persisting and make sure you cover any holes with the excess that comes out the top of the flan dish.
8. Put flan dish into the fridge or freezer depending on how much of a rush you are in so the pastry can harden.
9. Separate the eggs and whip the egg whites into stiff peaks.
10. Mix together the egg yokes, double cream, zest, sucralose .
11. Heat gently while stirring constantly to just before boil and add lemon juice.
12. Cool this in the fridge so it thickens a bit.
13. Fold this into the egg whites being careful not to beat too much of the air out.
14. Take the flan base out of the freezer and pour the mixture in.
15. Cook it in the middle of the oven for 20 minutes, until the top has gone brown. It may rise slightly above the sides, but don't worry on cooling it will sink a down.
16. Cool in the fridge.
17. When ready to serve melt 10g of dark chocolate and drizzle it over the top if you wish.
18. Eat and enjoy!

Nutritional Information

Calories 444 kcal

Fat 42g

Protein 7g

Carbohydrate 5g

Fibre 5g