Steps

• Mix together sugar with flour and sifted baking powder.
  
  Place it in a fountain shape on a pastry board, make a well in the center, add the butter cut into small pieces, work with your fingers until you get a sandy mixture.
  
  Add the eggs, grated lemon zest, and a pinch of salt, knead quickly with your fingertips and then with your hands until you form a smooth and homogeneous dough.
  
  Butter a 9.5-inch tart pan with high edges.

• Roll out the pastry on a lightly floured pastry board to a thickness of just over 1/5 inch and cover the pan, including the edges.

  
  Remove the excess pastry.

  
  Put the pan with the pastry in the fridge for at least 30 minutes.
  
  After 30 minutes, preheat the oven to 350°F and wait 5 minutes for it to start heating up.

  
  Then take the pan with the pastry from the fridge, cover the inside with parchment paper and pour in the weights for blind baking the tart, alternatively, you can also use dried beans or chickpeas.

  
  Bake in the lower part of the oven (just above the base) for 12 minutes.

• Carefully remove the parchment paper with the weights from the tart and put back in the oven for about another 10 minutes.

  
  It should also be slightly golden inside.

  
  Remove from the oven and let cool.
  
  Once the base is cool, we can prepare the white chocolate ganache.

• Break the white chocolate into pieces.

  
  Place the cream in a saucepan over low heat.

  
  Add the chocolate to the cream, let everything melt over very low heat, stirring often. Once the mixture is well melted, smooth, and homogeneous, turn off the heat and stir well.

  
  Pour the white chocolate ganache into the tart.

  
  Let it rest for at least 30 minutes at room temperature.

• After the time has passed, let’s prepare the dark chocolate ganache (you can also mix milk and dark chocolate).

  Break the dark chocolate into pieces.

  
  Place the cream and butter in a saucepan over low heat.

  
  Add the chocolate to the cream, let everything melt over very low heat, stirring often. Once the mixture is well melted, smooth, and homogeneous, turn off the heat and let it cool slightly for a moment.

  
  Pour the ganache over the tart on top of the white chocolate ganache.

  
  Let it rest for at least 1 hour at room temperature.

  

• Before serving, you can decorate the surface as you wish. I added some orange zest.

  Serve.

  The Lindt tart is ready to be enjoyed, enjoy your dessert!

  

• Put the flour and sugar in the bowl 3 secondsspeed 3.

  Add the butter in small pieces 30 secspeed 4.
  
  Add the eggs, grated lemon zest, a pinch of salt 20 secondsspeed 5.

  Transfer the mixture to a lightly floured pastry board and work it lightly by hand.

  Butter a 9.5-inch tart pan with high edges.

• Roll out the pastry on a lightly floured pastry board to a thickness of just over 1/5 inch and cover the pan, including the edges.
  
  Remove the excess pastry.
  
  Put the pan with the pastry in the fridge for at least 30 minutes.
  
  After 30 minutes, preheat the oven to 350°F and wait 5 minutes for it to start heating up.
  
  Then take the pan with the pastry from the fridge, cover the inside with parchment paper and pour in the weights for blind baking the tart, alternatively, you can also use dried beans or chickpeas.
  
  Bake in the lower part of the oven (just above the base) for 12 minutes.

• Carefully remove the parchment paper with the weights from the tart and put back in the oven for about another 10 minutes.
  
  It should also be slightly golden inside.
  
  Remove from the oven and let cool.
  
  Once the base is cool, we can prepare the white chocolate ganache.

• In the clean bowl, place the cream and heat for 4 minutes/158°F/ speed 2.

  
  Add the broken chocolate 1 minute/speed 4.

  
  Pour the glaze into the tart.

  
  Let it rest for at least 30 minutes at room temperature.

• After 30 minutes, prepare the dark chocolate ganache.

  In the clean bowl, place the cream and the butter, heat for 4 minutes/158°F/ speed 2.

  
  Add the broken chocolate 1 minute/speed 4.

  
  Pour the ganache over the tart on top of the white chocolate ganache.
  
  Let it rest for at least 1 hour at room temperature.

• Before serving, you can decorate the surface as you wish. I added some orange zest.

  
  Serve.

  
  The Lindt tart is ready to be enjoyed.

  Also try the Lindt cake, you can find the recipe CLICKING HERE.

  

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