Raspberry and Chocolate Custard Pie

This recipe makes a chocolate crust, but eliminate the chocolate if you prefer a plain version. No added sugar, and it’s delicious!

Ingredients

For the pastry

4 oz whole wheat pastry flour

2 oz butter

3-4 tablespoons of water

2 tablespoons of cocoa powder

1 beaten egg for wash

For the custard

4 large egg yolks

20 fluid oz of cream

1 oz freeze dried raspberries or other fruit of your choice, crushed to powder

To prepare:

First make the pastry, sift the flour and cocoa powder into a bowl, rub in the butter and then gently bring together the dough. Put in a plastic bag in the fridge for about 30 minutes.

Pre-heat the oven to 350F.

Put a fluted flan or quiche pan on a baking tray. Then roll out the pastry, line the pan. Now you are going to bake “blind” which means putting a piece of parchment paper in the pie and filling with beans or rice. Then bake for 15 minutes. Take out the pan, remove the paper and beans. Brush the inside of the pastry with the egg wash and then put it back in the oven for another 5 minutes.

Remove from the oven.

Next it’s time to make the custard. Whisk the egg yolks and dried fruit powder together. Bring the cream to a boil, then whisk into the egg and fruit mixture. To avoid spilling the custard, put the pie pan back into the oven and gently pour the custard into the pie while it’s still in the oven. Bake for 30-35 minutes until the custard is set with a slight wobble in the center.

Allow the pie to cool before turning it out of the pan.

Sprinkle cocoa over the top and serve with whipped cream or Greek yoghurt.

 

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