Lava Cake Tart Lemon Recipe

Make tart dough

Cream the 6 tbs softened unsalted butter and 1 tbs granulated sugar in a bowl until pale and smooth (use a hand mixer or stand mixer on medium speed). Beat in 1 egg yolk until combined. Fold in 3 oz all-purpose flour, 2 tbs finely ground almond flour and 1 tsp kosher salt with a rubber spatula until a cohesive dough forms. Press into a disk, wrap in plastic and chill in the refrigerator for 30 minutes.

Form tart shells

Preheat oven to 350°F (175°C). Lightly butter four 4-inch tartlet pans with removable bottoms (or use a standard muffin tin). Divide chilled dough into 4 equal portions. Press each portion evenly across the bottom and up the sides of the tart pans to form thin shells (~1/8" thick). Prick bottoms lightly with a fork. Chill shells in the refrigerator for 10 minutes while oven heats.

Blind-bake shells

Line each shell with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake 3–5 minutes more until edges are set and just beginning to color. Remove from oven and reduce oven temperature to 325°F (160°C). Let shells cool slightly in their pans (2–3 minutes).

Prepare chocolate lava filling

Chop 4 oz bittersweet chocolate and place in a heatproof bowl. Heat 1 tbs heavy cream until just simmering and pour over chocolate; let sit 30 seconds then stir until smooth. Add 2 tbs room-temperature unsalted butter and stir to combine. In a separate bowl whisk 1 whole egg, 1 egg yolk and 2 tbs granulated sugar until blended but not frothy. Temper the eggs by whisking a tablespoon of the warm chocolate into the egg mixture, then slowly whisk the egg mixture into the remaining chocolate until fully incorporated. Stir in 1 tsp finely grated lemon zest and 1 tbs fresh lemon juice. The filling should be glossy and pourable but slightly thick.

Assemble and bake lava tarts

Pour the chocolate-lemon filling evenly into the pre-baked tart shells, filling each about 3/4 full. Place tart pans on a baking sheet and bake at 325°F (160°C) for 10–12 minutes. The centers should still be slightly jiggly while the edges are set — this creates the molten center. Remove from oven and let cool in pans for 8–10 minutes so the filling firms slightly, then carefully remove from pans to finish cooling on a rack for another 5 minutes before plating.

While tarts bake, make a quick lemon curd if using: whisk together 2 tbs fresh lemon juice, 2 tbs granulated sugar and 2 egg yolks in a small heatproof bowl. Place the bowl over a saucepan of gently simmering water (double boiler) and whisk constantly until the mixture thickens and registers 170–175°F (about 5–7 minutes). Remove from heat and whisk in 2 tbs cold butter pieces until smooth. Cool slightly. The curd should be spoonable — you will add a small dollop to each tart before serving.

To serve, place each tart on a dessert plate. If using lemon curd, add a small spoonful (about 1 tsp) on the tart center or alongside to accent the molten chocolate. Dust lightly with powdered sugar and garnish with fresh raspberries or a sprig of micro mint. Serve immediately while the center is warm and flowing.

Storage: leftover tart shells and filling can be refrigerated separately up to 2 days. Rewarm filled tarts in a 300°F (150°C) oven for 5–7 minutes to re-soften the center before serving.