Miniature Dessert: Lemon Curd and Chocolate-Espresso Ganache Pies

by Tokyo Terrace on September 22, 2009

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Since I began food blogging, I have been a faithful follower of Todd and Diane from the White on Rice Couple. Their photos, recipes and writing have been a source of inspiration for my own blog. Between the lines can be found two people who truly enjoy what they do and share it openly, all the while uncovering the fabulous people they both are. The recipe I used today is adapted from a recipe post written last March for Pi Day (click for the link to the post!)

This past weekend, I was lucky enough to give this recipe a spin. I put together a menu for a good friend’s birthday party and focused on a selection of appetizers. Included in our finger-food-feast were the following:

  • Scallop and Corn Gyoza
  • Smoked Salmon and Avocado with Mini Cornmeal Pancakes
  • Fig Jam and Gorgonzola Grilled Cheese Sandwiches
  • Nashi and Dried Cranberry Rose Sangria
  • Mini Lemon Curd and Chocolate-Espresso Ganache Pies

IMG_4218

The food was easy to prepare ahead of time and was perfect for an appetizer-themed party. I will blog about everything on the menu eventually, but today I want to focus on the fabulous dessert! (I know, dessert is supposed to come last…but pretend it’s your birthday and you can eat it whenever you want!)

My original plan was to make traditional cupcakes for the party. Simple, easy to transport and classic. However, after giving a little more thought, I remembered seeing a deliciously appetizing recipe that I had been dying to try. This, I thought, would be the perfect opportunity.

Creamy, tangy lemon curd covering a layer of rich chocolate-espresso ganache inside a flaky pie crust. Oh, yes. This is what I wanted to make. One problem- no pie tin.

My thought process went something like this: OK, don’t panic. I can figure this out. I have a tarte pan! That could work! Right? No…too shallow for all the deliciousness to fit. Wait! My muffin tin! Crisis averted!

So, off I went to buy the ingredients. I knew I was not going to have time to make my own lemon curd (I know, bummer) so I went for store bought. The chocolate ganache and pie crust were made from scratch, so I mostly redeemed myself.

After two tries with the pie crust recipe (I need more practice at this skill) I cut the dough into circles large enough to fit inside each muffin tin. I allowed the edges to remain rugged and rustic- no crimped edges at Tokyo Terrace! After cooking the pie crusts in the muffin tins and allowing them to cool, I added the chocolate ganache. I then put the half-finished mini pies in the refrigerator, allowing the ganache to firm up enough to support the weight of the lemon curd, which took about half an hour. On went the lemon curd, then a candied lemon peel.

The beautiful yellow against the chocolatey brown was pure joy to bite into and the sweet citrus paired with the deep, dark chocolate married together perfectly and melted smoothly on the tongue. The crust added a delightful flakey texture contrast, making it the perfect dessert. Sheer beauty in miniature form.

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Thanks to Todd and Diane for allowing me to publish my version of this delicious dessert! You can find the recipes for everything, from the crust to the candied lemon peel, at the White on Rice Couple! Enjoy!

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  • threeaprons

    This looks absolutely delicious. I love the rustic crust. The mint leaves look so beautiful with the light just right. Great job!
    J

  • threeaprons

    This looks absolutely delicious. I love the rustic crust. The mint leaves look so beautiful with the light just right. Great job!
    J

  • Astrida

    My birthday party is this Saturday. I will allow you to come to Colorado for the weekend to plan and prepare my menu. Thanks so much ;-)

  • Astrida

    My birthday party is this Saturday. I will allow you to come to Colorado for the weekend to plan and prepare my menu. Thanks so much ;-)

  • http://www.MyLastBite.com/ mylastbite

    Crusts look KILLER

  • http://www.MyLastBite.com mylastbite

    Crusts look KILLER

  • http://www.sense-serendipity.blogspot.com/ Divina

    Lovely dessert and appetizer menu. I love the rustic crust instead of the crimped edges. I think it’s sexier. I can’t wait for the rest of your menu.

  • http://www.sense-serendipity.blogspot.com Divina

    Lovely dessert and appetizer menu. I love the rustic crust instead of the crimped edges. I think it’s sexier. I can’t wait for the rest of your menu.

  • http://topsy.com/tb/tokyoterrace.com/2009/09/22/miniature-dessert-lemon-curd-and-chocolate-espresso-ganache-pies/ Twitter Trackbacks for Miniature Dessert: Lemon Curd and Chocolate-Espresso Ganache Pies « Tokyo Terrace [tokyoterrace.com] on Topsy.com

    [...] Miniature Dessert: Lemon Curd and Chocolate-Espresso Ganache Pies « Tokyo Terrace tokyoterrace.com/2009/09/22/miniature-dessert-lemon-curd-and-chocolate-espresso-ganache-pies – view page – cached Since I began food blogging, I have been a faithful follower of Todd and Diane from the White on Rice Couple. Their photos, recipes and writing have been a source of inspiration for my own blog. Between the lines can be found two people who truly enjoy what they do and share it openly, all the while uncovering the fabulous people they both are. The recipe I used today is adapted from a recipe post written last March for Pi Day (click for the link to the post!) — From the page [...]

  • http://delightfullysweet.wordpress.com/ Danielle

    They look lovely and delish!

  • http://delightfullysweet.wordpress.com/ Danielle

    They look lovely and delish!

  • tokyoterrace

    MyLastBite: Thanks! Added a little character, yes?

  • tokyoterrace

    Astrida: Yesssss- I’ll be there! Oh wait…do you have a plane I could borrow?

  • tokyoterrace

    MyLastBite: Thanks! Added a little character, yes?

  • tokyoterrace

    Astrida: Yesssss- I’ll be there! Oh wait…do you have a plane I could borrow?

  • tokyoterrace

    Divinape: It does add something a little different to have the crusts more rugged looking. And it’s WAY easier!

  • tokyoterrace

    Divinape: It does add something a little different to have the crusts more rugged looking. And it’s WAY easier!

  • tokyoterrace

    Danielle: thank you so much!

  • tokyoterrace

    Danielle: thank you so much!

  • http://wasabiprime.blogspot.com/ wasabi prime

    WOW. These look gorgeous, like little jewels! Lemon curd is everywhere. It must be the end-of-season thing, everyone’s starting to find ways to preserve the flavors of summer. I’m sure it’s a dumb question, but have you made limoncello yet? That’s one way of bottling summer sunshine, that’s for sure.

  • http://wasabiprime.blogspot.com wasabi prime

    WOW. These look gorgeous, like little jewels! Lemon curd is everywhere. It must be the end-of-season thing, everyone’s starting to find ways to preserve the flavors of summer. I’m sure it’s a dumb question, but have you made limoncello yet? That’s one way of bottling summer sunshine, that’s for sure.

  • http://thescootabaker.blogspot.com/ The Scootabaker

    Quite the flavor combination here. I am impressed! I’m a big tart person, give me mini or give me square, I don’t care, just give me some tart!
    Those are pretty much my favorite flavors- espresso and lemon. I’m so trying this at some point!
    You see, time always seems to escape me…

    luv,
    heather

  • http://thescootabaker.blogspot.com The Scootabaker

    Quite the flavor combination here. I am impressed! I’m a big tart person, give me mini or give me square, I don’t care, just give me some tart!
    Those are pretty much my favorite flavors- espresso and lemon. I’m so trying this at some point!
    You see, time always seems to escape me…

    luv,
    heather

  • tokyoterrace

    threeaprons: Thanks! I liked the splash of green with the red background and yellow lemon…

  • tokyoterrace

    threeaprons: Thanks! I liked the splash of green with the red background and yellow lemon…

  • tokyoterrace

    wasabiprime: Yes, I think it probably is an end of summer thing for people right now. I just made preserved lemons two days ago and limoncello is next on the list! You totally read my mind!

  • tokyoterrace

    wasabiprime: Yes, I think it probably is an end of summer thing for people right now. I just made preserved lemons two days ago and limoncello is next on the list! You totally read my mind!

  • tokyoterrace

    Scootabaker: The flavor combination is not one that I would normally have thought to put together, but it is amazing. I could eat just the ganache with the lemon curd by the spoon full and be happy!

  • tokyoterrace

    Scootabaker: The flavor combination is not one that I would normally have thought to put together, but it is amazing. I could eat just the ganache with the lemon curd by the spoon full and be happy!

  • http://kissmyspatula.com/ giao

    wow – that is a tast-eee sounding menu!! and i love all lemony desserts…your tarts sound fabulous.

  • http://kissmyspatula.com/ giao

    wow – that is a tast-eee sounding menu!! and i love all lemony desserts…your tarts sound fabulous.

  • http://sageofdiscovery.com/ Rachel

    These look amazing, like little flowers — good thing you didn’t have a pie tin! Also, I love lemon curd; I wish I could pick them off the page.

  • http://sageofdiscovery.com/ Rachel

    These look amazing, like little flowers — good thing you didn’t have a pie tin! Also, I love lemon curd; I wish I could pick them off the page.

  • thewhitesintokyo

    Personal testimonial: You want to eat these. I promise.

    You have two options:
    Come to Japan and we’ll make more for you.
    Try the recipe yourself (but that’s not as exciting).

    Seriously, these are SO good.

    -Brad

  • thewhitesintokyo

    Personal testimonial: You want to eat these. I promise.

    You have two options:
    Come to Japan and we’ll make more for you.
    Try the recipe yourself (but that’s not as exciting).

    Seriously, these are SO good.

    -Brad

  • tokyoterrace

    Giao: Thanks for the comment! Nice to hear from you again :) I’m starting my posts on the rest of the menu right now, so stay tuned to find out how to make all of those yummy bites! Hope all is well!

  • tokyoterrace

    Rachel: It is a good thing I didn’t have a pie tin! Not having every single kitchen utensil makes me more creative…sometimes also frustrated…

  • tokyoterrace

    Giao: Thanks for the comment! Nice to hear from you again :) I’m starting my posts on the rest of the menu right now, so stay tuned to find out how to make all of those yummy bites! Hope all is well!

  • tokyoterrace

    Rachel: It is a good thing I didn’t have a pie tin! Not having every single kitchen utensil makes me more creative…sometimes also frustrated…

  • tokyoterrace

    Thanks hubs!

  • tokyoterrace

    Thanks hubs!

  • https://tokyoterrace.com/2009/12/29/new-years-eve-menu/ New Year’s Eve Menu « Tokyo Terrace

    [...] Lemon Curd & Espresso-Chocolate Ganache Mini Tarts [...]

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