Jessicas Favorite Meyer Lemon Tart with a Layer of Chocolate

• 1 recipe pate sucree (see page 196)
• 2 ounces bittersweet chocolate
• 4 extra-large eggs
• 3 extra-large egg yolks
• 1 cup plus 1 tablespoon granulated sugar
• 1 cup Meyer lemon juice
• 10 tablespoons cold unsalted butter, cut into small pieces
• A pinch of kosher salt
• 1 cup heavy cream

1. Preheat the oven to 375F.
2. Line the tart pan with the pate sucree according to the instructions on page 196.
3. Prick the bottom with a fork, and line it with a few opened and fanned-out coffee filters or a piece of parchment paper.
4. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set.
5. Take the tart out of the oven, and carefully lift out the paper and beans.
6. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown.
7. Set aside on a rack to cool completely.
8. Melt the chocolate in a double boiler over medium-low heat.
9. Spread the chocolate evenly on the crust, and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.
10. While the crust is chilling, make the curd.
11. Whisk the eggs, egg yolks, sugar, and lemon juice together in a heavy-bottomed saucepan.
12. Cook over medium heat, stirring continuously, alternating between a whisk and rubber spatula (see note), until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula.
13. Remove the lemon curd from the heat.
14. Add the butter a little at a time, stirring to incorporate completely.
15. Season with the salt.
16. Let the curd cool about 8 minutes, and then strain it into the prepared tart shell.
17. Chill the tart in the refrigerator.
18. Just before serving, whip the cream in a stand mixer fitted with the whisk attachment (or by hand) until it holds soft peaks.
19. Cut six wedges from the tart, plate them, and serve with dollops of whipped cream.
20. This tart should be served cold, so make it at least a few hours before serving.
21. When you make the lemon curd, you need to stir it the entire time.
22. For an ultra-smooth curd, I use both a whisk and a rubber spatula, alternating between the two as I stir.
23. Start with the whisk, and as the mixture begins to get frothy, switch to the spatula (which helps get rid of the froth), scraping the bottom and sides continuously.
24. Remove the curd from the heat and let it cool slightly before pouring it over the hardened chocolate layer.
25. Dont cool the curd completely before pouring or it will lose its nice sheen.
26. You can also make this tart with regular lemon juice.

pate, bittersweet chocolate, eggs, egg yolks, sugar, lemon juice, cold unsalted butter, kosher salt, heavy cream

Taken from www.epicurious.com/recipes/food/views/jessica-s-favorite-meyer-lemon-tart-with-a-layer-of-chocolate-391028 (may not work)