Chocolate Cream Pie

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Chocolate Cream Pie
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 4 h. 55 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein4.73 g(5 %)
Fat29.52 g(25 %)
Carbohydrates29.11 g(19 %)
Sugar added1.22 g(5 %)
Roughage0.17 g(1 %)
Vitamin A167.41 mg(20,926 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate30.16 μg(10 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C0.15 mg(0 %)
Potassium232.8 mg(6 %)
Calcium48.33 mg(5 %)
Magnesium62.35 mg(21 %)
Iron4.01 mg(27 %)
Iodine3 μg(2 %)
Zinc1.03 mg(13 %)
Saturated fatty acids17.83 g
Cholesterol50.03 mg
Author of this recipe:

Ingredients

for
1
For the pastry
1 ½ cups
2 tablespoons
½ cup
2 tablespoons
For the filling
1.333 cups
plain Dark chocolate (70% cocoa solids, chopped)
2 tablespoons
1 cup
cream (48% fat)
To decorate
2 tablespoons
2 ½ ounces
plain Chocolate (70% cocoa solids)
2 ½ ounces
How healthy are the main ingredients?
Chocolate

Preparation steps

1.
For the pastry: sift the flour and icing sugar into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a 23cm|9" flan or springform tart tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 15-20 minutes until dry. Remove the paper and beans and cook for a further 5 minutes. Cool in the tin, then place on a wire rack to cool completely.
4.
For the filling: break up the chocolate and put into a bowl with the butter.
5.
Heat the cream in a pan to a boil, then pour onto the chocolate, stirring well until the chocolate and butter have melted and the mixture is smooth.
6.
Pour into the pastry case and chill for 3 hours until set.
7.
To decorate: sift the cocoa powder over the tart. Using a vegetable peeler, scrape thin curls from the chocolate and place on top of the tart.