Chocolate Cream Pie
4,7 / 10
ready in 4 h. 55 min.
- For the pastry
- 1 ½ cups all-purpose flour
- 2 tablespoons powdered sugar
- ½ cup butter
- 2 tablespoons water
- For the filling
- 1.333 cups plain Dark chocolate (70% cocoa solids, chopped)
- 2 tablespoons butter
- 1 cup cream (48% fat)
- To decorate
- 2 tablespoons cocoa powder
- 2 ½ ounces plain Chocolate (70% cocoa solids)
- 2 ½ ounces white chocolate
How healthy are the main ingredients?Chocolate
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.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a 23cm|9" flan or springform tart tin.
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.
For the filling: break up the chocolate and put into a bowl with the butter.
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.
Pour into the pastry case and chill for 3 hours until set.
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.