Spicy Lemon Chocolate Ganache Pie – CBS Pittsburgh

PITTSBURGH (KDKA) – Rania Harris from Rania’s Catering will guide us through Spanish cuisine throughout June!

Spicy lemon and chocolate ganache tart


  • 1 cup plus 2 tablespoons of heavy cream
  • 1 lemon
  • 2 dried Arbol chilies
  • ½ recipe for your favorite cake batter (see below)
  • 9 ounces of good semi-sweet chocolate ~ chopped
  • Salt flower


Put the cream in a small saucepan. Using a sharp knife or vegetable peeler, cut two longitudinal strips 1 inch wide from the lemon peel; Set the lemon aside. Add to the cream. Crumble chillies in cream (seeds and everything). Bring the mixture to a boil over high heat; stir and remove from heat. Cover and set aside steeply.

Make a sharp dough and follow the instructions for rolling and baking the bowl (see below)

Gently melt chocolate in a double boiler; take it off the stove. Pour the cream mixture through a fine mesh sieve over the chocolate and press the chillies and lemon zest down to get most of the flavor out; Throw away and peel the chillies. Whisk the cream and chocolate together, then rub the rest of the lemon over it and stir.

Pour the chocolate mixture into the cake dish. Chill in the refrigerator until the mixture solidifies, at least 1 hour.

Just before serving, sprinkle the tart with about 1 teaspoon of sea salt.

Pie dough

  • 2 cups all-purpose flour
  • 1 ¼ sticks (10 tablespoons) cold unsalted butter
  • ½ teaspoon of salt
  • 4 tablespoons of ice water


In the bowl of a food processor with a steel knife, process the flour with butter and salt into a coarse flour. With the machine running, pour ice water through the filler pipe and process it until a ball of dough forms.

On a lightly floured surface, roll out the dough into an 11-inch round. Fit the dough round into a 9-inch pie with a removable bottom. Trim off the excess batter, leaving a 1/2-inch overhang. Fold the overhang inward and press against the edge of the pan to reinforce the edge. Prick the bottom and sides lightly with a fork.

Freeze the cake shell for 30 minutes.

Preheat the oven to 375 degrees.

Line the frozen cake dish with foil and fill the hollow with dried beans. Bake in the middle of the oven for about 20 minutes. Remove the foil with the beans very carefully and then bake the cake shell for another 10 minutes or until the shell is golden brown. Let cool on the wire rack.

Servings: 8

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