Yes.
This tastes as good as it looks and sounds.
For some reason, I had this randon urge to make chocolate pastry. I've not tried to make it before but I figured that adding a bit of cocoa powder to a normal pastry dough would be ok.
And it turned out better than I thought it would, you know. It was not as sweet as I thought it'd be, but it didn't taste too bitter either, and balanced out well with the raspberry yogurt filling. I mashed fresh raspberries to put on the base of the chocolate shell, then poured on top a mixture of raspberry and greek yogurt.
So it's a really easy pie to make actually, but a little time-consuming when you consider the pastry making/resting/blind-baking time. But so worth it.
Next time, I'll probably try beating an egg into the pastry to make it a bit richer and smoother. More luxurious. But for now, this hits the divine mark just right.
Chocolate Crusted Raspberry Yogurt Pie
Makes 8 slices (8" fluted loose base tin):
150g plain flour
75g cold butter, diced
1 tbsp cocoa powder
2 tbsp sugar
Pinch of salt
Some ice cold water
175g fresh raspberries
250g greek yogurt
1 tbsp honey
1 tbsp cornflour
1 tsp vanilla essence
1) Sift the flour into a large bowl with the cocoa powder, sugar and salt. Rub in the butter to a breadcrumb mixture. Add a little cold water at a time and start to bring together until you form a ball. Wrap and chill for 30 minutes.
2) Roll the pastry out to a large circle. Transfer to line the base and sides of your fluted tin. Add foil and baking beads. Chill again for 30 minutes.
3) Preheat the oven to 180 degrees C for 15 minutes, then blind bake the pastry for about 10 minutes. Allow to cool completely.
4) Heat the oven up again to 180 degrees C. Mush the raspberries together, retaining 4 large ones (or more) to decorate your pie later. Spread the mashed raspberries across the pastry base.
5) Mix the yogurt, honey, cornflour and vanilla in a bowl, then gently pour into the pastry over the raspberries.
6) Bake for about 40-45 minutes - it will still wobble a bit when you take it out. Allow to cool completely (overnight is preferable) and decorate with the leftover raspberries before serving.
Makes 8 slices (8" fluted loose base tin):
150g plain flour
75g cold butter, diced
1 tbsp cocoa powder
2 tbsp sugar
Pinch of salt
Some ice cold water
175g fresh raspberries
250g greek yogurt
1 tbsp honey
1 tbsp cornflour
1 tsp vanilla essence
1) Sift the flour into a large bowl with the cocoa powder, sugar and salt. Rub in the butter to a breadcrumb mixture. Add a little cold water at a time and start to bring together until you form a ball. Wrap and chill for 30 minutes.
2) Roll the pastry out to a large circle. Transfer to line the base and sides of your fluted tin. Add foil and baking beads. Chill again for 30 minutes.
3) Preheat the oven to 180 degrees C for 15 minutes, then blind bake the pastry for about 10 minutes. Allow to cool completely.
4) Heat the oven up again to 180 degrees C. Mush the raspberries together, retaining 4 large ones (or more) to decorate your pie later. Spread the mashed raspberries across the pastry base.
5) Mix the yogurt, honey, cornflour and vanilla in a bowl, then gently pour into the pastry over the raspberries.
6) Bake for about 40-45 minutes - it will still wobble a bit when you take it out. Allow to cool completely (overnight is preferable) and decorate with the leftover raspberries before serving.
Pie out.
Read my other Friday Pie Day adventures.
6 comments:
I tried to do some baking with Greek yogurt the other week. That was a total fail, but your recipe looks sooo wonderful.
Oh no, what happened? I've got quite a few baking recipes with greek yogurt, I hope it wasn't one of mine :-s
This Lemon Drizzle Cake here with greek yogurt is relatively easy if you wanted to give that one a go one day instead!
Hungry Jenny x
Wow! (not saying anything else! LOL!)
Thanks (taking that as a compliment!)
Hungry Jenny x
Jenny, I've used Greek yogurt in many ways and it does work. I can't wait to try this recipe. It looks awesome! STACEY MAUPIN TORRES
That's great Stacey, hope you enjoy it! Greek yogurt is a regular baking ingredient for me too now :-)
Hungry Jenny x
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