Rosemary Infused Chocolate Crust
Butter – 12 TBSP
Rosemary sprigs – 4
Graham crackers – 15 whole crackers
Unsweetened cocoa powder (regular or dark) – 2 TBSP
Raw sugar – 3 TBSP
Whole organic eggs – 4
Egg yolks – 4
Raw sugar – 1 ½ cup
Freshly squeezed lemon juice – ¾ to 1 cup
Butter, cubed – 1 cup (2 sticks)
Lemon slices, from already washed and dried lemons – 10 to 12 thin slices (see notes)
Water – 1 cups
Raw sugar – ¾ cup
To make the crust: Spray the pan with a bit of baking spray. Preheat oven to 350°.
In a small saucepan melt the butter with the rosemary sprigs and the salt over low heat. As soon as the butter sizzles, retire from heat and shake a bit the saucepan for a few seconds. Return to heat and let it simmer for a few second, then repeating the process of removing from heat and shaking the pan, and returning to heat a few more times, until the butter is fragrant with the rosemary. Remove the rosemary sprigs and pass the butter through a sieve to remove any loose leaves. Set aside.
Place the cookie pieces, cocoa powder and sugar in the bowl of a food processor already attached to the base. Pulse two to three times to integrate everything and make the crumbs smaller. Start running the food processor again and pour in the melted butter, just until the crumbs are very fine and compact, about 10 to 15 seconds. If there are still big crumbs of crackers, integrate the crumbs stuck to the wall of the bowl and pulse a couple of second more. The crumbs will appear dry but they are ok. Transfer the content to the baking pan you will be using. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reach the edges of the pan with them. You may use a bottom-flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 7 minutes, until the crust has browned and feels firm to the touch. Place it in the fridge to cool down.
To make the filling: In a medium glass bowl whisk the eggs with the sugar and lemon juice. Fill a large skillet with water until half thru. Place the bowl on the skillet and bring to a simmer over medium low heat. Keep whisking until the sugar is dissolved and the mixture starts to heat. Continue moving with a wooden spoon. Move frequently, until the mixture thickens, about 7 minutes but it could take a bit longer. You are looking for a mixture that covers the back of a wooden spoon and when you run a finger through it the mixture will leave a clear pass. Retire from heat and immediately pass the mixture through a sieve. Start adding the butter, a few cubes at a time and mix until almost melted before adding the next cubes. Mix until all the butter is melted and then continue mixing for a couple of minutes more to make the curd more airy and light. Pour over chocolate shell and chill for 6 to 8 hours or preferably overnight.
To make the candied lemons: In a medium or large skillet over medium heat combine water with sugar and mix just until sugar dissolves. Stop moving after the sugar has dissolved. Bring water to a boil and submerge the lemon slices. Cook for 10 to 12 minutes. Flip the lemons and cook for 10 minutes more, being cautions that the sugar doesn’t burn, I’ve made that mistake many of times. Using cooking tongs, retire each lemon slice and place over a rack or parchment paper. Wait a few minutes to allow the lemon slices to cool down a bit and sprinkle each lemon slice with sugar if desired. Let them cool down and dry completely in a cool dry space or in the fridge. Place the candied lemons over the tart for decoration.