Chocolate Cream Pie

Name: Chocolate Cream Pie
Total time: 4 h 55 min
Yield: 1
Ingredients: 1.5 cups All purpose flour; 2 tablespoons powdered sugar; 0.5 cup butter; 2 tablespoons water; 1.333 cups plain Dark chocolate (70% cocoa solids, chopped); 2 tablespoons butter; 1 cup cream (48% fat); 2 tablespoons cocoa powder; 2.5 ounces plain Chocolate (70% cocoa solids); 2.5 ounces white chocolate

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Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

ready in 4 h. 55 min.

Ready in

Calories:

398

calories

Calories

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Nutritional values

1 tart contains
(Percentage of daily recommendation)

Calorie	398 kcal	(19 %)
Protein	4.73 g	(5 %)
Fat	29.52 g	(25 %)
Carbohydrates	29.11 g	(19 %)
Sugar added	1.22 g	(5 %)
Roughage	0.17 g	(1 %)

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Vitamin A	167.41 mg	(20,926 %)
Vitamin D	0.32 μg	(2 %)
Vitamin E	0.7 mg	(6 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.16 mg	(15 %)
Niacin	1.82 mg	(15 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	30.16 μg	(10 %)
Pantothenic acid	0.32 mg	(5 %)
Biotin	0.44 μg	(1 %)
Vitamin B₁₂	0.15 μg	(5 %)
Vitamin C	0.15 mg	(0 %)
Potassium	232.8 mg	(6 %)
Calcium	48.33 mg	(5 %)
Magnesium	62.35 mg	(21 %)
Iron	4.01 mg	(27 %)
Iodine	3 μg	(2 %)
Zinc	1.03 mg	(13 %)
Saturated fatty acids	17.83 g
Cholesterol	50.03 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

tart

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

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Preparation steps

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.