Chocolate Drizzle Pie
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 4 h. 15 min.
Ready in
Ingredients
for
10
- Ingredients
- ¾ cup butter
- 1 Tbsp powdered sugar
- 3 cups all-purpose flour
- 1 egg
- For the filling
- 1 cup caster sugar
- 0.333 cup butter (cubed)
- ⅜ cup double cream (48% fat)
- 1 ½ tsps Sea salt flake
- For the topping
- ⅞ cup double cream (48% fat)
- 7 ozs plain Dark chocolate
- 1 cup dark brown sugar
- 1 ¾ ozs white chocolate (chopped)
How healthy are the main ingredients?
eggPreparation steps
1.
Put the butter, icing (confectioners') sugar and flour into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and process to a firm dough.
2.
Roll the pastry put on a lightly floured surface and use to line a 23cm loose based tart tin. Chill for 20 minutes.
3.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes. Remove the paper and beans and cook for a further 5 minutes or until the base is dry.
4.
For the filling put the sugar and 5 tbsp water into a pan. Heat gently until the sugar dissolves. Add the butter and stir until melted. Increase the heat and cook for about 15 minutes until the mixture is a light toffee colour. Add the cream and the salt and cook for another 2-3 minutes until slightly thickened. Pour into the pastry case and leave until cold and set.
5.
To make the topping put the cream, plain chocolate and sugar into a bowl over a pan of hot, but not boiling water. When the chocolate has melted stir the mixture until it is smooth and glossy. Pour over the set caramel. Chill for 2 hours.
6.
Melt the white chocolate in a small bowl over a pan of hot, but not boiling water. When melted remove from the heat. Using a teaspoon drizzle the white chocolate over the tart in a random fashion.
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