Mini Dark Chocolate Pies (Gluten Free)

Mini Dark Chocolate Chocolate Pies (Gluten Free)

As you can see, we had a lovely weekend.  Baking yesterday, footie today and tickets booked to see The Fall in Manchester.  Ooooh, as I typed ‘footie’, Middlesbrough scored which means D will NOT be happy.  Oh dear.  “Wine, sweetie? Nice cold beer? Maybe a chocolate pie will cheer you up???”  Cue the filthy looks…  🙂
Anyway, these pies were particularly indulgent.  The gluten free pastry worked well – much better than I’d anticipated, although slightly more ‘grainy’ than when you use ordinary flour.  They weren’t sweet – I’d probably cut out some of the cocoa powder and add a little more sugar next time.  Maybe also a little Baileys in the chocolate mix, just for sweetness!  The boys (who are the expert tasters in our house), suggested a white chocolate version for next weekend.  I think I might.  Maybe using almond flour for the tart cases…  Oooh, don’t you just love it when something needs testing again??!!!
The recipe came from ‘Chocolate – a collection of over 100 essential recipes’.  It’s called ‘Chocolate Crumble Pie’ in that – I tweaked it to suit us.
http://opac.kerrycoco.ie/ipac20/ipac.jsp?session=1320I8343K1V1.3875881&profile=kweb&uri=full%3D3100001~!394371~!0&booklistformat=

Mini Dark Chocolate Pies (Gluten Free)

Pastry:
175g (1 and 1/2 cups = 160g) plain flour (I used gluten free from Morrisons)
1 tsp baking powder (I used gluten free)
115 g (1/2 cup) unsalted butter
25 g (2 tbsp) caster sugar
25 g (1/4 cup) cocoa powder (I found this a little too much – maybe decrease and increase flour slightly?)
1 egg yolk
1 – 2 tbsp cold water

Filling:
150 ml (1/2 cup plus 1/8 cup) whipping cream / double cream
150 ml (1/2 cup plus 1/8 cup) milk
225 g (1 and 1/2 cups) dark chocolate, chopped
2 eggs

*  Make the pastry – sift flour and baking powder, rub in the butter until it resembles fine breadcrumbs then add the egg yolk and a little of the water, bringing together until it forms a ball.  Turn it out, knead briefly and wrap in cling film, refrigerating for half an hour.
* Preheat oven to 190 degrees C / 375 degrees F.
* Make the filling – bring cream and milk to boil in a pan, remove from heat, add chocolate and stir until melted.  Beat the eggs and add to the chocolate mixture.  Mix thoroughly.
* Roll out pastry, lining greased mini loose based tart tins.  Prick with a fork, line with baking parchment and fill with baking beads.  Bake blind for 15 mins.
* After 15 minutes, remove from oven and remove beans etc.  Lower oven temperature to 180 degrees C / 350 degrees F.
*  Fill cases with chocolate mixture.
* Bake for 10 – 15 minutes.  Remove from oven and rest for 1 hour.  Remove from tins.
* Serve with whipped cream on top, chocolate curls or chopped walnuts.

Thank goodness – Sunderland just scored!!  Oh no – disallowed.  NOT a happy house.  I don’t care – I’m an Aston Villa fan!  Hehe!

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About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Chocolate, Gluten free, Pastry and tagged , , , , , , . Bookmark the permalink.

2 Responses to Mini Dark Chocolate Pies (Gluten Free)

  1. ziggy says:

    they look lovely gabs. you will have to make me some when you come to brum.

  2. You should try – these were easy!

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