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