I’ve made this Almond Dark Chocolate Berries Pie for two reasons. One was because I wanted to try a cocoa pastry that was also made with hot water pastry with oil. The other reason was to make a pie as a “prop” for taking photos of a book on statistics. The pastry was great and the filling was delicious. I’ve made a similar recipe before with hazelnuts and dark chocolate, so I knew the pie will be delicious.
I’ve added barberries in the pie, but you can add any dried berries you like. I like these because they are small and sharp, just perfect for desserts. I’ve used them before for chocolate biscuits.
Almond Dark Chocolate Berries Pie – Ingredients for 4 pies:
– 175g plain white flour
– 60ml rapeseed oil
– 80ml water
– 10g sugar (for the pastry)
– 15g cocoa powder
– rum flavouring (optional)
– 125g dark chocolate, 81% cocoa
– 75g ground almonds
– 200g almond milk
– 50g icing sugar
– 10g corn flour
– 25g barberries
– 25g flaked almonds + a bit more for decoration
Preheat the oven to 180C or 160C fan.
Start by making the pastry, so it has time to cool off. Bring the water and the oil to boil. Pour it over the flour, mixed with the sugar and the cocoa powder. Stir in with a spoon. Leave the mix for a few minutes to cool down, so you can work with it. Now, tip on the worktop and knead for a couple of minutes, until all the flour mix is incorporated into the dough.
Roll the pastry out and line the baking trays. Put a small piece of baking paper over the dough and put some baking beans on top. Put the trays in the oven and blind bake the pastry for 15 minutes. Take it out of the oven and remove the baking parchment with the baking beans. Put the pastry back in the oven for an additional 8 minutes.
When the pastry is baked, take it out of the oven and leave it to cool a bit. Transfer them on a cooling rack and let them cool completely.
To make the filling, bring the almond milk with the sugar and corn flour to boil in a sauce pan. Remove from hob and add the chocolate cut in pieces. Stir with a spoon until all the chocolate has melted. Add the ground almonds and stir to incorporate them into the cream. Add the almond flakes and the barberries and incorporate them as well.
Leave the filling to cool slightly before scooping it into the pastry casing. Leave it to cool at room temperature or faster in the fridge until it sets. Decorate with almond flakes.