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
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.
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!
