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Fourth-of-July choc-cherry pie
Fourth-of-July choc-cherry pie
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Prep Time:
170 minutes
Cook Time:
70 minutes
Total Time:
240 minutes
Celebrate Independence Day with a festive cherry pie adorned with simple stars and stripes for a truly American dessert.
Ingredients:
  • 100g walnuts
  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup) icing sugar mixture
  • 100g butter, chilled, chopped
  • 40.00 gm water, chilled
  • 1 egg white, lightly whisked
  • 1 egg, lightly whisked
  • Icing sugar, to dust
  • 300ml ctn thickened cream
  • 220g dark chocolate, finely chopped
  • 2 eggs
  • 3 egg yolks
  • 4.40 gm vanilla extract
  • 300g frozen cherries, thawed on paper towel
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a 19 x 27cm rectangular fluted tart tin with removable base. Toast walnuts on a baking tray for 3 minutes until lightly golden. Cool completely.
  • Pulse nuts in a food processor until finely ground. Add flour, icing sugar, and butter. Process until mixture resembles breadcrumbs. Add water and process until dough forms. Shape dough on a work surface. Set aside a quarter of the pastry. Roll out remaining pastry to a 3-4mm thickness between 2 sheets of baking paper. Line tin with pastry, trimming edges. Roll out reserved pastry between 2 sheets of baking paper to a 13 x 19.5cm rectangle. Chill tin and board in the fridge for 20 minutes.
  • Place baking paper on the pastry base and fill it with pastry weights or rice. Bake for 10 minutes until partially cooked. Remove the paper and weights, then bake for an additional 10 minutes until lightly golden. Brush the base with egg white and bake for another 5 minutes. Allow it to cool completely at room temperature.
  • Line a baking tray with parchment paper. Cut six 1 x 19.5cm strips and 5 stars from the remaining pastry using a fluted pastry cutter or knife for the strips and a 4cm star cutter for the stars. Arrange them on the tray. Brush with egg wash. Bake until golden, about 10 minutes. Let cool to room temperature.
  • To make the filling, lower the oven temperature to 160C/140C fan forced. Melt the cream and chocolate together in a heatproof bowl over simmering water. Ensure the bowl doesn't touch the water. Stir until smooth. In a separate bowl, whisk the eggs and yolks until combined. Take the chocolate mixture off the heat, then mix in the egg mixture and vanilla until smooth.
  • Arrange the cherries evenly on the base, then evenly pour the chocolate mixture. Bake for 30 minutes or until just set, then cool on a wire rack. Decorate with stars and stripes and dust with icing sugar for a delicious finish.

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