Marthas Raspberry Chocolate Pie

The chocolate ganache filling and the raspberry topping set in the refrigerator - only the base is baked.

The ingredient of Marthas Raspberry Chocolate Pie

• 1 1 4 cups plain flour
• 2 tbsp caster sugar
• 2 tbsp dutch processed cocoa powder
• 125g butter chilled chopped
• 1 large egg yolk
• 1 4 cup iced water
• 200g dark chocolate chopped
• 3 4 cup thickened cream
• 30g butter chopped
• 500g fresh raspberries or frozen raspberries
• 3 4 cup caster sugar
• 2 tbsp cornflour
• 1 4 tsp salt

The Instruction of marthas raspberry chocolate pie

• make pastry using a food processor process flour sugar and cocoa until combined add butter pulse until mixture resembles coarse crumbs add egg yolk and 2 tablespoons iced water to mixture pulse until mixture just comes together adding remaining iced water 1 tablespoon at a time if needed shape pastry into a disc wrap in plastic wrap refrigerate for 1 hour or until firm
• roll out pastry between 2 sheets of baking paper until 3mm thick grease a 23cm round pie dish line base and side with pastry trim edge press a finger around edge to create a decorative pattern prick base of pie all over with a fork refrigerate for 15 minutes
• preheat the oven to 190u00b0c 170u00b0c fan forced
• line pastry with baking paper fill with ceramic pie weights or uncooked rice bake for 25 minutes remove weights or rice and baking paper bake for a further 10 to 15 minutes until pastry is golden and cooked through cool for 30 minutes
• make filling place chocolate in a heatproof bowl bring cream to a simmer in a medium saucepan over medium heat pour over chocolate add butter stand for 5 minutes stir until smooth pour into pastry case refrigerate
• meanwhile make topping place 1 cup raspberries sugar cornflour and salt in a small saucepan crush berries to release some juice stir in 1 4 cup cold water bring fruit mixture to a boil cook stirring for 2 to 3 minutes or until mixture is thick and sugar has completely dissolved transfer to a large heatproof bowl cool for 5 minutes
• add remaining raspberries to raspberry mixture stir gently to combine stand for 15 minutes to cool slightly spoon mixture over pie refrigerate for 20 minutes or until raspberry mixture sets slightly serve

Nutritions of Marthas Raspberry Chocolate Pie

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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