SHARING THE LOVE WITH FRIENDS AND FAMILY! LEARN HOW...

When friends and family pop round this season, they will not want to leave once  they have tasted these pies!

CHOCOLATE AND RASPBERRY TART

FOR THE PASTRY:

125g plain flour
Pinch of salt
100g unsalted butter
50g caster sugar
Few drops of vanilla extract
2 level tbsp cocoa powder

FOR THE FILLING:

400g dark chocolate, broke into pieces
300ml carton whipping cream
Few drops of vanilla extract
3-4 tbsp raspberry jam
150-250g raspberries
Icing sugar, for dusting
24cm round enamel pie plate


TO MAKE THE PASTRY:

1. Tip all the ingredients into the bowl of a food processor and whizz until they just start to bind together to give a dough. Or sift the flour and salt into a bowl and then rub in the butter. Add the remaining ingredients and work to a dough. Wrap the dough in cling fllm and chill it until it is firm enough to handle.
2. Set the oven to 200 (certigrade) or Gas Mark 6.
3. Roll the dough out on a lighltly floured surface and use it to line the pie plate. Cook the pastry case blind for 12-15 minutes, or until it is just cooked. Remove the pie plate from the oven and leave the pastry to cool.


TO MAKE THE FILLING:

1.Tip the chocolate pieces into a bowl. Pour the whipping cream into a pan and bring it to the boil, then pour over the chocolate and stir intil the chocolate melts; warm the mixture slightly if necessary. Add the vanilla. Using a stick blener will help to ensure that it is a nice smooth consistency. Leave the filling to cool slightly, so it starts to thicken.
2. Spread the rasberry jam over the base of te pastry case, then pour the chocolate filling on top.
3. Arrange the raspberries in rings on top of the filling. Chill until the filling is set.
4. Dust with icing sugar just before serving.











LEMON MERINGUE PIE

1/2X 375G packet sweet pastry

FOR THE FILLING:

397G can condensed milk
2 medium egg yolks
Finely zested rind and juice of 2 lemons


FOR THE MERINGUE:

2 egg whites
125g caster sugar

24cm round enamel pie plate


1. Set the oven to 220 (temperature) or Gas Mark 7 and place a baking sheet in the oven to heat up.
2. Roll the pastry out and line the pie plate. Prick the base and pinch the edges to pattern them. Chill for 10-15 minutes.

  TO MAKE THE FILLING:

Mix together the condensed milk, egg yolks, lemon rind juice. Pour the mixture into the pastry case.

TO MAKE THE MERINGUE:

1. Whisk the egg whites until stiff, then gradually whisk in the sugar. Spoon the meringue on top of the pie, either leaving it just in the centre or covering the top of the pie completely.
2. Place the pie on the hot baking sheet and turn the oven temperature down to 190 or Gas Mark 5 and bake for 30-35 minutes until meringue has turned a light golden colour and he pastry is cooked.
3. Remove the pie from the oven and serve warm at room temperature.











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