Lemon chocolate pie
Makes 2 18-20 cm or 7-8 inch pies
Taken from bakery 365 with some changes
Ingredients:
For the dough:
260 grams flour
150 grams cold butter - diced
100 grams powdered sugar
40 grams almond flour
1 egg
Pinch of salt
1 teaspoons vanilla extract
For the chocolate ganache
170 ml heavy cream
2 tablespoons corn syrup/honey/glucosa
150 grams dark chocolate
20 grams butter
For the lemon filling:
220 grams cold butter - diced
140 ml freshly squeezed lemon juice
60 ml milk
120 grams sugar
Lemon zest from 1 lemon
3 eggs
Pinch of salt
Directions:
The pie shell
Place all the dough ingredients in the food processor and pulse till combined.
Divide the dough to 2 balls and roll between 2 parchment papers to the pans size.
Chill in the fridge for few hours or freeze for 10-15 min
Place the dough into the 2 pans and bake 160c or 320f for 15-20 min till golden
Chill
The chocolate ganache
Bring heavy cream and corn syrup to a boil
Pour on the chocolate and mix well
Add the butter and mix until melted
Pour half the mixture onto each pan
Place in the fridge while making the lemon filling
The lemon filling
Bring milk and lemon to a boil
In a separate bowl combine sugar, eggs and lemon zest
Carefully and slowly pour the hot milk into the eggs mixture, mixing as you go
Pour the mixture back to the pot and keep cooking and mixing until thickens
Strain the mixture and add the salt and butter
Using the blender, mix until smooth
Pour evenly between the 2 pans, over the chocolate
Place in the fridge over night
Optional - melt some dark chocolate and drizzle on top before serving
Enjoy!