Mystery Lovers' Kitchen: Parisian Chocolate Lemon Tart from Vicki Delany (Part One: Pastry)

Friday, April 17, 2026

Parisian Chocolate Lemon Tart from Vicki Delany (Part One: Pastry)

I wanted to try a new twist on a longtime favourite for my family Easter dinner this year. As always, when I’m looking for something new, the first place I go is Canadian Living magazine. Canadian Living | Recipes and Lifestyle for Canadian Women. This a slightly different version of the standard lemon meringue pie, with a touch of thyme in the dough and a layer of melted chocolate. I’d say the dessert was a big success.

Because the pastry recipe is slightly different than normal, I’ve separated the recipe into two parts. Come back next time for part two: chocolate layer, lemon filling, and meringue.

Pastry for Parisian Chocolate Lemon Tart.

Ingredients

1 1/2 cup all-purpose flour
2 tablespoons chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon icing sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter , cubed
1 egg yolk
1 teaspoon lemon juice
Ice water

Method

Pastry: In bowl, whisk together flour, thyme, lemon zest, icing sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with lemon juice; fill with enough ice water to measure 1/3 cup. Drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary to form smooth dough. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 12 hours.)

On lightly floured work surface, roll out pastry to 1/8-inch thickness. Fit into fluted 14- x 4-inch tart pan. Trim to fit; prick bottom of crust all over with fork.

Line crust with foil and fill with pie weights or dried beans. Bake on bottom rack of 400°F oven for 15 minutes. Transfer to middle rack; bake until golden, 15 to 20 minutes. Let cool completely before filling.