Choco-Coffee Pie

This one's for the coffee and chocolate lovers

INGREDIENTS:

For the crust:

• 1 1/2 cup of plain flour
• 1/2 cup of chilled butter
• 1/4 teaspoon salt
• 1 tbsp caster sugar
• 1 egg
• 2 tbsp ice water

For the filling:

• 2 packets of fresh cream (or whipped cream)
• Cocoa powder
• Powdered sugar
• 1-2 tbsp Instant coffee
•  1/4 Water

METHOD:

CRUST

1. Add the flour and chilled butter into a bowl. Use your hands to squash the butter and coat it in flour. Repeat until there are no large chunks of butter.

2. Add the egg, salt and sugar and mix.

3. If the dough is too dry add ice-cold water, 1 tbsp at a time, until it forms a dough.

4. Leave it in the fridge to chill for 15-20 minutes.

5. Lightly flour your surface and roll out the dough until it is 5mm thick.

6. Butter your tart tin and carefully transfer the dough. Trim off the excess dough but to not trim it too much as the pastry shrinks when it bakes. Use a fork to make some holes at the bottom of the pastry.

7. Bake in the oven at 190`C of 350`F for 15 minutes.

8. Let it cool at room temperature once done and remove from the tin.

FILLING

1. Add the water and instant coffee into a saucepan and boil until it reduces to become thick. Remove from the heat and let it cool completely.

2. Refrigerate the cream for at least an hour before use. Spoon out only the thick parts and transfer to a bowl.

3. Place it in a bowl containing ice-cold water and whip continuously using an electric beater. Whip it until it is thick and forms stiff peaks.*

4. Now add your cocoa powder and coffee, still whisking it. You can add how much ever you'd like.

5. Chop up some walnuts and add it. Do not whisk. Use a spoon to fold it in.

6. Add it to the pie crust and refrigerate for 30 minutes before consumption.

* While whipping the cream, make sure that its is cold are else it may not thicken up. Add ice to the water underneath every 2-3 minutes.