Sweet

Chocolate Cream Pie

This is an impromptu dessert that perhaps embodies the true essence of Kitchen Therapy.

The pie dough is leftover from a very fun shoot I had for the new Aprons by Kitchen Therapy line… the cream is leftover from a night where I completely forgot to serve the cream with a chocolate cake… and I was faced with a dinner party invite that had slipped my mind.

Normally one takes flowers or an artisanal tea or a great bottle of wine, but let’s be honest, a bit of food is always the best type.

As I am the perfect house guest, I believe food is an essential gift for the host – only in haste shall I bring you flowers. A homemade treat is always welcome in any household.

This is going to become my next go-to, because not only is it so simple and easy, it’s also eggless which makes it so much stress-free in terms of gifting! The only heating required is for the melted chocolate, which can be done in the microwave too, but honestly, a double boiler chocolate melt is a lot more therapeutic and assured-no-burning. I add just a tad bit of butter for consistency. While the chocolate melts, I whipped up the cream with sugar and vanilla. After swirling in the dark chocolate mixture and cocoa powder for added depth, just a bit of corn starch or flour does the trick of thickening and maintaining the consistency within the pie.

These pies are heavy in terms of ingredients, but not in actuality – I can easily gobble up at least 6 in one sitting… 

The Recipe
Serves 12

Ingredients

  • 3/4 cup flour
  • 1/3 cup cold butter, cubed
  • pinch of salt
  • 1/2 tbsp icing sugar
  • 1-2 tbsp cold water
  • 150ml cream
  • 1/4 cup icing sugar
  • 1/2 tsp vanilla extract
  • 100g melted chocolate
  • 1 tbsp butter
  • 1 tbsp cocoa powder
  • 1/2 tbsp corn flour
  • orange zest
  • sea salt

Instructions

  • Whisk the flour, salt, icing sugar together.
  • Cut the butter into the mix to achieve coarse crumbs.
  • Add the water just to combine into a dough and create a disc like shape.
  • Wrap in cling film and refrigerate for at least 30 minutes.
  • Roll the dough out dough into a thin layer and cut out for mini tarts.
  • Place in a tart tin, prick holes with a fork and refrigerate for at least 15 minutes.
  • Blind bake in a preheated oven of 200C for 10-13 minutes.
  • Remove from the oven and let cool
  • Meanwhile, melt the chocolate with the butter in a double boiler.
  • Whip the cream and icing sugar and vanilla.
  • Once the chocolate has melted and cooled slightly, add the corn starch, cocoa powder and chocolate mixture into the cream until combined.
  • Spoon out the filling into each tart.
  • Sprinkle sea salt and orange zest on top.
  • Set in the fridge for at least 30 minutes before serving.