I have a confession to make. I have a cookbook addiction. I collect cookbooks. I do not always read them, but I like to have them, touch them and see them on display. Strange since I am not a collector at all and I cannot live surrounded by clutter, but cookbooks… I cannot help myself.
About 6 or 7 months ago, I read that Johnny Iuzzini (executive pastry chef at Jean-Georges) was coming out with a new cookbook. I immediately pre-ordered it and waited and waited impatiently for months until I received it in the mail. The book is outstanding. Divided into seasons and ingredients, just like I would have written it if I ever wrote a book. Amazing photography, modern simplicity and surprisingly, very accessible to even those who might not have professional expertise. And then, there is the obvious. Just take a look at the cover.
The combination of chocolate and lemon is one of my favorites. A perfect balance. When I saw his recipe for chocolate and meyer lemon tarts, I had to make it, mainly because I had some meyer lemon curd leftover from one of my last recipes.
I was especially intrigued by the chocolate chiboust that is baked on top of the tart creating a souffle-like effect. It develops a thin skin but the inside remains very, very airy, just like a chiboust should be. The thin chocolate tart crust with the creamy meyer lemon custard and the airy chocolate chiboust is just perfection.