This a really quick and easy dessert to make that blends the acidity of citrus with the richness of dark chocolate. In my first trial I used only chocolate and corn syrup for the chocolate swirl, but in the end all it left was hard crunchy chocolate throughout the pie. This recipe is the second trial, which uses a simple chocolate ganache. I hope you enjoy!
I hope you enjoy is beautiful yet easy to make dessert!
Active Prep Time: 10 minutes
Inactive Prep Time: 1 hour
3/4 cup gluten free graham cracker crumbs
1/8 cup sugar
3 tbsp melted butter
2 cups prepared lemon curd (or use your favorite recipe)
3 oz dark chocolate
1/3 cup heavy cream
1. In a small bowl, mix all of the crust ingredients together, and then spread them evenly into a pie tin.
2. In a small saucepan, heat the chocolate and cream over medium heat until the chocolate is melted and a smooth, consistent ganache has formed. Set aside and let chill for 5 minutes.
3. Pour the lemon curd into the pie crust, and place spoonfuls of chocolate onto the top of the tart. Using a toothpick, swirl the chocolate through the lemon until a swirl has formed. Refrigerate for an hour before serving.