Tarte Monmartre

Pastry - 175g self raising flour

15ml cocoa powder
75g icing sugar
100g butter
15ml water
Melt butter with water and combine with dry ingredientsinti loose bottomed flan
dish.Refridgerate for 30 mins.
Filling
3 eggs, separated
50g caster sugar
juice of More...
2 lemons
4 x 15ml double or thick cream
25g cornflour(corn starch)
finely grated rind 1 lemon
Whisk yolks with sugar till pale & creamy.Gradually add lemon juice and cream, whisk in
cornflour till smoothand stir in lemon rind.Meanwhile whisk egg whites till stiff, soft
peaks. Fold gently but thoroughly with lemon batter.Pour into chilled pastry case and
bake in oven 180C for 20-25 minutes till golden brown.
Chocolate icing
75g dark chocolate
4 x 5 ml caster sugar
coarsely grated lemon rind to decorate
Melt chocolate with sugar plus 5-6 5 ml spoon water over low heat and stir until smooth.
Spread over the tart bringing it carefully right to the edges. Leave to cool then decorate
with strps of lemon rind. Serve cold. . . .and enjoy