Candied lemon and yuzu peel (from Asian food stores)
Fleur de sel sea salt flakes, to decorate
Method 1. Preheat the oven to 200°C/R6.
2. Line a 23-25-cm tart pan with the pastry. Line the pastry shell with parchment paper and fill with pie weights. Bake blind for 20 minutes until the pastry is nice and golden, removing the weights and parchment paper for the last 5 minutes. Remove from the oven and let cool.
3. Heat the cream in a pan with the lemon zest. Put the chopped chocolate into a bowl and strain the cream over it. Stir, add the eggs and butter and stir again.
4. Pour the chocolate mixture into the cooled tart shell and let cool completely.
5. Decorate the top of the tart with the candied lemon and yuzu peel and a sprinkling of sea salt.