Lemon Tart with Chocolate Ganache

Preparation Method

BASE
1. Coarsely grind the cookies in a food processor or blender. Add the margarine
2. Delícia Cremosa margarine and mix with your hands until you get a crumbly mixture.
3. Place the flour all over the bottom of a collapsible mold, pressing it down lightly. Set aside.

LEMON CREAM
4. In a bowl, dissolve the gelatine in the lemon juice.
5. Add the condensed milk, mix well and refrigerate for 30 to 40 minutes.

GANACHE
6. Melt the chopped chocolate in a bain-marie or microwave.
7. Add the cream, mix well and set aside.

MONTAGE
8. Add the lemon cream to the tart base, cover with the ganache and refrigerate for another 1 hour.
9. Remove from the fridge, release the side ring from the mold and decorate to taste.