Tarte Montmartre

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

Here is one of my favourite combinations – sharp lemon with bitter chocolate. This delightful tart has a delicate chocolate pastry and a filling of light, frothy lemon, which is then iced with dark chocolate. It looks and tastes wonderful.


For the pastry

  • 6 oz (175 g) self-raising flour
  • 1 tablespoon (15</


To make the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Melt the butter gently with the water. Pour into the bowl and mix in thoroughly with a spoon to form a dough. Press the warm dough as evenly as you can over the bottom and up the sides of a -inch (