To make the base: Mix the sugar and flour together.
2. Step
Add the butter. mix until crumbly. Then, add the egg yolk and water. Mix until it forms a dough.
3. Step
Wrap in plastic wrap and put in the fridge for 1 hour.
4. Step
To make the lemon curd: in a double boiler, melt the butter, sugar and lemon zest and juice. Whisk the eggs and add in.
5. Step
Whisk continuously for 10 minutes. (Do not use the electric mixer).
6. Step
Make the ganache: Heat the cream in a saucepan. pour over the chocolate in a heat safe bowl. Let this sit for 5 minutes and mix until thick and glossy.
7. Step
To assemble: Roll out the dough on a floured surface ½ cm thick. Place in your tart tin. Cut off any excess and fill in any gaps.
8. Step
Cover the tart shell with foil and baking beans. Bake at 350°F for 20 minutes.
9. Step
Once baked, remove the foil and beans and bake for an additional 15 minutes.
10. Step
Remove the shell and pour in the ganache. Freeze for 30-45 minutes.
11. Step
Now, add the lemon curd and spread evenly. Chill in the fridge for 2 hours or overnight.
