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.
Mini Dark Chocolate Pies (Gluten Free)
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
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
* 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!