Chocolate Cream Pie for the weekend

Julies Chocolate cream pie by dawn tan

Time for some Friday fooding. If you are a fan of The Design Files, you are likely a fan of The Design Files guest blog as am I (and I would love to guest blog there… *cough*hint*cough*). This past week the guest blog has been host to Dawn Tan from hand made love, exhibiting her hand drawn illustrative recipes. Like Dawn I love food and I love art – so this marriage of the two is a wonderful union. (note – any thoughts on releasing an illustrated cookbook or poster series Dawn?!)

Check out Dawn’s recipe for Julie’s Chocolate Cream Pie With Summer Berries!

Serves approximately 6

* 400g sweet shortbread biscuits
* 400g cooking chocolate
* 1 teaspoon grated orange zest
* 50g caster sugar
* 1 egg (approx 59g, beaten)
* 50g unsalted butter, chopped
* 1 cup or 250ml pouring cream
* 300ml thickened cream
* good handful of fresh berries (strawberries, raspberries, blueberries, any sort you like)


Preheat oven to 180 degrees.

In a food processor, process shortbread until it resembles a breadcrumb-like texture.

Add egg and caster sugar until mixture just comes together.

Divide into 6 and shape each into individual tart tins, or into one large tart tin.

Bake in oven till pastry become nice and golden brown. Remove and cool tart shells.

To make ganache, place chocolate in a heatproof bowl. Place cream and butter in a saucepan and bring almost to a boil. Pour hot mixture over chocolate and stir until smooth. Spoon ganache among tart shells, then refrigerate for 5 minutes or until ganache just sets.

Meanwhile, to make orange cream, using an electric mixer, whisk cream to soft peaks. Fold in orange zest.

Top chocolate tarts with a spoonful of cream along with your favourite berries and enjoy!

If you make it this weekend, let me know how it turns out!

image by dawn tan via the design files guest blog


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