Chocolate Prunes Pie
Ingredients
Sweet Tart Pastry (for details please refer here)
200g Plain flour
110g Butter
50g Icing sugar
1/4 tsp Salt
2 1/2 tbsp Ice water
Mix all ingredients till crumbly and add ice water to form dough.
Shape it into a ball and wrap it with foil then store in freezer for 20 mins.
Place pastry on to the ring, pressing it to fit the bottom and sides so that no air bubbles lurk under the pastry, but taking care not to stretch it.
Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
Prick the pastry at the bottom of the case with a fork.
Return the pastry dough to the freezer for another 15 mins or you can keep the pastry dough until next day or up to a week.
Take out pastry from freezer and quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat. Bake at preheated oven at 175C for 20 mins. Remove pie weights and foil immediately after baked.
Cool down the pastry.
Chocolate filling
(A) 120g Butter
90g Brown Sugar
(B) 2 Eggs (70g each)
1/2 tsp Vanilla extract
1/2 tbsp Rum
(C) 50g Self raising flour (sifted)
80g Ground hazelnut
1 1/2 tsp Valrhona cocoa powder (sifted)
(D) adequte pitted prunes
Preparation
1
Mix (A) butter and brown sugar until fluffy, add (B) eggs, vanilla extract and rum, mix well.
2
Add (C) self raising flour, ground hazlenut and valrohna cocoa powder into it and mix till combined.
3
Spread mixture into pie tray and spread evenly, arrange prunes in it, slightly press.
4
Bake in preheated oven at 180C for about 30 minutes.
5
Leave pie to cool and dust some snow powder on top.
.
About
The pie filling is more like a soft cake with ground hazelnut with a hint of rum flavour. It is also not very sweet even with the added pitted prunes. If you love prunes, then this recipe is for you.
Added:
Friday, September 2, 2011 - 3:10am
Comments
September 2, 2011
Delicious and healthy pie.