Cinderella Chocolate Cheese Pie.

Cinderella Chocolate Cheese Pie.

After a few ugly bakes, I thought this pie beautiful enough to be named Cinderella.

Equipment:

25cm loose bottomed tart tin.

     Sweet Pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 5-10 more minutes. The pastry needs to be completely cooked.

In a heatproof bowl, over a pan of gentle simmering water,

Melt 170g dark chocolate, with

-300ml double cream,

-1 1/2tbsp icing sugar.

Cook, stirring until the chocolate has melted and the mixture is smooth.

Leave aside.

     For the raspberry coulis.

In a small saucepan, put in

-100g frozen raspberries, with 

-1tbsp caster sugar,

-1tsp arrowroot,

-1tbsp water.

Cook on low heat until the fruits have softened and broken down.

Pass through a sieve and leave aside.

      For the cream filling.

Use an electric mixer, beat

-250g mascarpone cheese with 

-300ml double cream,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat together until the cream just holds its shape. Leave aside.

    To assemble.

Pour the melted chocolate into the tart case. Leave to cool completely.

Spoon on cream mixture.

Spoon on raspberry coulis.

Use a skewer to swirl the coulis around.