Filling recipe adapted from Savoring Time In The Kitchen
- 1 package (7.5 oz.) Chebe All-Purpose or Original Bread Mix
- 1/2 cup almond flour or 50g finely ground blanched almonds (may use millet flour)
- 5 Tbsp cocoa powder
- 6 Tbsp sugar
- 6 Tbsp cold butter (or dairy free margarine), cut into small pieces
- 1 large egg
- 2 Tbsp water
- 5 eggs
- 1 cup sugar
- 4 Tbsp butter, melted
- 3 Tbsp heavy cream or half & half
- 1 cup freshly squeezed lemon juice
- Zest of 5 lemons
- A few berries for topping, optional
Combine the Chebe Mix, almond flour, cocoa powder and sugar (may be done with a fork and a bowl, or with a food processer).
Add the butter and continue blending until it becomes a coarse meal. Add the egg and continue until it comes together. Add the water and continue mixing well.
Finish making the dough by kneading it with your hands until it becomes smooth.
Separate in two pieces and flatten them into about 6 inch disks. Place in the refrigerator to chill for 15 to 20 minutes. (This yields two/9 oz. dough patties.)
Beat the sugar and eggs together until well blended and the sugar is dissolved. Add the melted butter and cream/half & half, lemon juice and zest. Beat until well blended.
Preheat oven to 350F. Remove the dough from the refrigerator.
Place a single piece of dough on a sheet of waxed paper. Using the heel of your hand, press the dough into an even round of about 8 inches diameter.
Flip the dough once, then place a second sheet of waxed paper on top of the dough and roll it flat with a rolling pin until the dough is "pie crust thin" or to about 11 inches in diameter. (Move the rolling pin from the center outwards to make it as round as possible, but it does not need to be perfectly round.)
Gently remove the top piece of waxed paper. Using an 8 or 9 inch tart pan with a removable bottom, place the tart pan upside down over the exposed dough, leaving a couple of inches of dough around the circumference
Turn the pan back over together with the dough and waxed paper so that the paper is now on top of the pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pan. (It should fall in one piece, but if it separates in any place, you can mend it with trimmed dough and your fingers.) Press the dough into the pan, including the edges and sides. There should be some excess dough over the top of the rim of the pan. Remove this with your fingers or a knife.
Par-bake the shell: Poke the dough in several places with the tines of a fork. Bake for 12 minutes. Remove from oven.
Pour the filling into the par-baked crust. GENTLY place in the middle rack of the oven (filling is very liquidy).
Bake for 22 minutes or until set. (Shake it lightly to test.) Remove and let cool. Top with berries or leave it as is.
The dough may be made in a food processor. Blend the dry ingredients, then add the butter, eggs and water. Pulse until the dough is crumbly. Remove and knead dough until it is smooth.
A 9” pie dish may be used in place of the tart pan.
Important: This recipe makes enough dough for two tarts and one batch of filling.To make two tarts, double the filling recipe. To make one tart, you may either halve the dough recipe or par-bake a second tart using the instructions above. Store in the freezer in an air-tight container and bake a second tart later.
You may store the tart in an air-tight container in the refrigerator for 3-4 days, or freeze for longer periods. Eat it straight from the freezer for a cool delight!
Have another filling that you would like to try? Here's the Chocolate Crust Recipe on its own.