Choc Kahlua cappuccino custard pie

 

 


Choc Kahlua cappuccino custard pie

150g (1 cup) plain flour

30g (1/4 cup) cocoa powder, plus extra, to dust

60g (1/ 3 cup) pure icing sugar

125g unsalted butter, chopped, chilled

4 eggs

2 tsp vanilla extract

250ml (1 cup) milk

100g (1/2 cup) caster sugar

500ml (2 cups) thickened cream

100g milk chocolate, chopped

1 tbsp cornflour

125ml (1/2 cup) Kahlua

Step 1

Place the flour, cocoa, icing sugar and a pinch of salt into the bowl of a food processor. Process until well combined. Add the butter and process until the mixture resembles coarse crumbs. Lightly whisk 1 egg in a small bowl. With the motor running, add the egg and 1 teaspoon of the vanilla and process until the dough just comes together. Gather the dough together into a disc. Cover with plastic wrap. Place in the fridge for 2 hours to rest.

Step 2

Preheat oven to 200C/180C fan forced. Remove the dough from the fridge. Roll out between 2 sheets of baking paper until 4mm thick. Use to line the base and sides of a 23cm (base measurement) pie tin or fluted tart tin with removable base. Trim any excess dough. Place tin on a baking tray in the freezer for 15 minutes to chill.

Step 3

Line the pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until golden. Set aside to cool slightly on the baking tray until required.

Step 4

Meanwhile, place milk, caster sugar and 250ml (1 cup) cream caster sugar to a saucepan over medium heat. Bring to a simmer. Remove from heat. Add chocolate, cornflour and half the Kahlua. Stir until chocolate has melted. In a separate bowl whisk together remaining eggs and vanilla. Slowly pour in milk mixture, whisking constantly until thickened. Pour custard mixture into cooled tart tin. Bake for 20-25 minutes or until custard is just set. Set aside to cool completely. Place in fridge to chill.

Step 5

Use electric beaters to beat the remaining cream and Kahlua in a large bowl until firm peaks form. Transfer to a piping bag fitted with a 1cm plain nozzle. Pipe peaks of cream on top of the pie. Lightly dust with cocoa powder.

 

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