A Taste of Chocolate Pie

Torta Havannet - South America

Torta Havannet – Dulce de Leche Chocolate Pie

South America

Pastry, dulce de leche and chocolate? What’s not to love about this rich and gooey South American pie? Make it a day ahead and chill overnight in the refrigerator for best results.

INGREDIENTS:
1 1/4 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 stick (4oz) butter, cut into small cubes and chilled
1 large egg, lightly beaten
2 1/4 cups (18 fl oz) dulce de leche (Manjar brand)
6 oz bittersweet chocolate, roughly chopped
1/4 cup (2 fl oz) heavy cream

INSTRUCTIONS:
In a food processor, combine flour, cocoa powder, baking powder, baking soda, salt and butter. Pulse until mixture resembles coarse crumbs. Add lightly beaten egg and pulse until mixture forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350˚F and grease a 10″ pie or cake tin. Roll dough out to 12″ circle and press into prepared tin. Place a circle of parchment paper and a cup of dried beans or rice on top of pie shell. Bake for 10 minutes. Remove beans/rice and parchment and bake for a further 5 minutes. Set aside to cool. When pie shell is cool, fill with dulce de leche. Warm cream in a small, heavy bottomed pan until almost boiling. Remove from heat and stir in chocolate until melted. Pour chocolate mixture over dulce de leche and spread evenly.

Refrigerate until chocolate is hardened, preferably overnight, then unmold and cut into thin slices with a sharp knife.

Serves 8

Fiona Van Alstyne About Fiona Van Alstyne

Fiona is a food and travel writer who loves to inspire others to eat and travel broadly and authentically.
www.ediblesociety.com

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