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Bittersweet choc raspberry pie
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Prep Time:
90 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Top warm dark chocolate pie with fresh raspberries for a decadent and satisfying treat.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 40.00 gm caster sugar
  • 35g (1/3 cup) dark cocoa powder
  • 150g butter, chilled, chopped
  • 30.00 gm water
  • Icing sugar, to dust
  • Ice-cream or cream, to serve (optional)
  • 140g Premium Dark Chocolate, chopped
  • 30g (1/4 cup) almond meal or hazelnut meal
  • 375g fresh raspberries
  • 20.00 gm caster sugar
Instructions:
  • Begin by preheating your oven to 180C/160C fan forced. Grease a 2.5cm-deep, 19 x 29.5cm rectangular, loose-bottomed fluted tart tin. In a food processor, pulse together flour, sugar, cocoa, and butter until the mixture resembles fine breadcrumbs. Add water and pulse until dough forms. Transfer the dough to a lightly floured surface and gently knead until smooth. Shape it into a disc, wrap in plastic, and let it rest in the fridge for 30 minutes.
  • Roll out the dough on a lightly floured baking paper to 3mm thickness. Line the pan with the pastry, trimming excess and saving the scraps. Chill in the fridge for 15 minutes to rest.
  • Instead, flatten remaining dough on a lightly floured baking paper until 2-3mm thick. Cut out heart shapes using a 3cm cutter. Chill in the fridge for 15 minutes before baking.
  • - Set the pan on a baking tray. - Line the pastry with baking paper and fill it with pastry weights or rice. - Bake for 15 minutes, then remove the paper and weights or rice. - Bake for another 10 minutes or until crisp. - Allow it to cool before serving.
  • 1. Melt half of the chocolate in a heatproof bowl in the microwave on Medium, stirring every minute until smooth. Spread the melted chocolate over the pastry. Top with almond meal, berries, and sugar. Sprinkle the remaining chocolate and arrange the heart shapes. Bake for 25-30 minutes until raspberries soften and chocolate melts. Dust lightly with icing sugar before serving the warm tart with ice-cream or cream, if desired.

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