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Chocolate Cream Pie

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Adjust Servings:
3/4 cup flour
1/3 cup cold butter, cubed
pinch of salt
1/2 tbsp icing sugar
1-2 tbsp cold water
150ml cream
1/4 cup icing sugar
1/2 tsp vanilla extract
100g melted chocolate
1 tbsp butter
1 tbsp cocoa powder
1/2 tbsp corn flour
orange zest
sea salt

Chocolate Cream Pie

  • Serves 12
  • Medium


  • Tart:

  • Filling:

  • Garnish:



This is an impromptu dessert that perhaps embodies the true essence of Kitchen Therapy.

The pie dough is leftover from a very fun shoot I had for the new Aprons by Kitchen Therapy line… the cream is leftover from a night where I completely forgot to serve the cream with a chocolate cake… and I was faced with a dinner party invite that had slipped my mind.

Normally one takes flowers or an artisanal tea or a great bottle of wine, but let’s be honest, a bit of food is always the best type.

As I am the perfect house guest, I believe food is an essential gift for the host – only in haste shall I bring you flowers. A homemade treat is always welcome in any household.

This is going to become my next go-to, because not only is it so simple and easy, it’s also eggless which makes it so much stress-free in terms of gifting! The only heating required is for the melted chocolate, which can be done in the microwave too, but honestly, a double boiler chocolate melt is a lot more therapeutic and assured-no-burning. I add just a tad bit of butter for consistency. While the chocolate melts, I whipped up the cream with sugar and vanilla. After swirling in the dark chocolate mixture and cocoa powder for added depth, just a bit of corn starch or flour does the trick of thickening and maintaining the consistency within the pie.

These pies are heavy in terms of ingredients, but not in actuality – I can easily gobble up at least 6 in one sitting… 

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Whisk the flour, salt, icing sugar together.
Cut the butter into the mix to achieve coarse crumbs.
Add the water just to combine into a dough and create a disc like shape.
Wrap in cling film and refrigerate for at least 30 minutes.



Roll the dough out dough into a thin layer and cut out for mini tarts.
Place in a tart tin, prick holes with a fork and refrigerate for at least 15 minutes.
Blind bake in a preheated oven of 200C for 10-13 minutes.
Remove from the oven and let cool



Meanwhile, melt the chocolate with the butter in a double boiler.
Whip the cream and icing sugar and vanilla.
Once the chocolate has melted and cooled slightly, add the corn starch, cocoa powder and chocolate mixture into the cream until combined.
Spoon out the filling into each tart.
Sprinkle sea salt and orange zest on top.
Set in the fridge for at least 30 minutes before serving.

Kamini Patel

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