Hello everyone, today I have yet another sweet recipe and boy is this one good.

The last time this was made was in Easter of 2006.

I have no idea why it was never made ever since, it really is a good tart.

This recipe has already been posted in my Teamsugar account, but I just had to post it again in my food blog! 

This recipe was taken from a Brazilian food blog called “Rainhas do Lar”.

It has a layer of chocolate and lemon, that go really well together.

It truly is an indulgent and decadent tart I really liked.

I’m thinking of more that I can say about it but all I can think of is... simply delicious.

INGREDIENTS:

Pie Crust

200 g graham crackers

4 tbsp melted unsalted butter

Chocolate Filling

300 g semi sweet chocolate

1 can of cream

1 tsp unsalted butter

2 tbsp hazelnut spread (Nutella)

½ a packet of flavorless gelatine (about 1 full tsp)

Lime Filling

1 can of condensed milk

1 can of cream

½ a can of lemon juice

½ a packet of flavourless gelatine (about 1 full tsp)

DIRECTIONS:

Pie Crust

Preheat your oven to 180ºC/350ºF

The easiest and fastest way to make graham cracker crumbs is by using a food processer, blend the graham crackers into crumbs and viola. You could also put the graham crackers in a big zip lock bag, zip it closed and with a rolling pin, crush the graham crackers by rolling the bag, banging on it, sitting on it, be creative. Dump the crumbs in a bowl, along with the melted butter and mix together, its best to use your fingers. Now, with this wet crumby stuff, press it into a 24 cm pie pan with a removable base. Bake for 10 minutes and set aside.

Chocolate Filling

Using a double boiler (bowl over a pan of boiling water), melt the chocolate, remove from heat and add the cream, unsalted butter, Nutella, and gelatine (that has been already dissolved in 1 tbsp of warm water). Pour this mixture into the already baked pie crust (still in its pie pan).

Put it in the refrigerator for now.

Lime Filling

Using either a food processor or a whisk and a bowl, beat together the condensed milk, cream and ½ a can of lemon juice (by just using the condensed milk or cream can and pouring in lemon juice half way) and the already dissolved gelatine. All that’s left now is to pour this on top of the chocolate layer and leave in the refrigerator for 4 hours, covered on top with plastic wrap. After that, carefully remove the base of the pie pan, remove the rest and decorate your pie with some lime rind.